Enjoy Rick Stein's recipe for a refreshing and zesty ceviche brill, fennel, lime and avocado.


  • 250g/1lb brill

  • juice of 2 limes

  • 1 tsp finely chopped fresh fennel

  • a good pinch of sea salt

  • 1 avocado

  • For the Salsa

  • 225g/8oz tomato, skinned, seeded and chopped

  • ½ green pepper, diced

  • 2 spring onions

  • 2 garlic cloves, finely chopped

  • 1 tbsp fresh coriander, roughly chopped

  • 1 tbsp virgin olive oil

  • ½ tsp sea salt


  • 1.

    Cut the fish into strips the length of your finger but half as thick. Cover with lime juice. Turn over and marinate for 2 hours. Drain and sprinkle with the fennel and salt.

  • 2.

    Cut the avocado into quarters, remove the skin and thinly slice lengthways. Sprinkle the avocado with some lime juice and a little sea salt and arrange on four plates.

  • 3.

    Mix all the salsa ingredients just before you serve the dish then put a pile on each plate with the fish. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 194kj
  • Fat Total 12g
  • Saturated Fat 2g
  • Protein 12g
  • Carbohydrate 11g
  • Sugar 2g
  • Sodium 502mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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