Ceviche Recipe
Ingredients
| White fish | 500 Gram | |
| Juice of 2 lemons | ||
| 4 tomatoes, skinned, seeded and diced | ||
| 1 green pepper, cored, seeded and diced | ||
| Olive oil | 4 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Lettuce | 1 Small (To garnish:) | |
| 1 avocado pear, peeled and sliced | ||
| 6 black olives, stoned and sliced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove the skin and bones from the fish and cut the flesh into dice.
Put into a basin and pour over the lemon juice.
Leave to marinate for at least 3 hours, preferably overnight.
Add the tomatoes and green pepper to the fish with the remaining ingredients, seasoning with salt and pepper to taste.
Stir well to mix.
Line 6 individual plates with lettuce leaves.
Divide the mixture into 6 portions and pile on top of the lettuce.
Garnish with avocado and olive slices.
Put into a basin and pour over the lemon juice.
Leave to marinate for at least 3 hours, preferably overnight.
Add the tomatoes and green pepper to the fish with the remaining ingredients, seasoning with salt and pepper to taste.
Stir well to mix.
Line 6 individual plates with lettuce leaves.
Divide the mixture into 6 portions and pile on top of the lettuce.
Garnish with avocado and olive slices.
Chef
