Ceviche
Ingredients (serves 1)
- 125 g sea bass
- ¼ spring onion
- 1 lemon
- 1 tbsp extra virgin olive oil
- A few coriander leaves
- For the garnish:
- 40 g canned sweet corn
- ¼ avocado
Method
- 1. Ask the fishmonger to fillet and cut the sea bass into cubes of approximately two by two cm.
- 2. Thinly slice the onion in julienne.
- 3. Chop the coriander.
- 4. Put the fish, julienned onion, chopped coriander and a drizzle of lemon juice in a container.
- 5. Mix, cover and marinate for five minutes in the fridge.
- 6. Take out of the fridge and strain the juice.
- 7. Mix the juice with a tablespoon of virgin olive oil and use as dressing.
- 8. Serve together with some sweet corn and laminated avocado.
