Ceviche

Mexican food has never been so easy. Rachel Allen cooks her white fish in lime juice, serves it with salad, and gives it a fiery kick with plenty of chilli
By Rachel Allen
Ceviche
  • Rating:
  • Serves: 4-6
  • Prep Time: 10 minutes plus chilling
  • Effort: easy

Ingredients

  • 500 g skinless white fish, fillets, such as pollock, haddock, cod, plaice or sole, cut into strips 5mm thick
  • 6 limes, juice only
  • 3 spring onions, trimmed and sliced
  • 150 g cucumber, peeled and cut into 5mm dice
  • 2 avocados, peeled, stone removed and flesh cut into 5mm dice
  • 1/2 - 1 red chilli, seeds removed and finely chopped
  • slices of limes, to serve

Method

1. Place the fish pieces in a large bowl, add the lime juice and mix together, then cover with cling film or a plate and leave in the fridge to chill for at least 1 hour.

2. Remove from the fridge and mix in the remaining ingredients. Divide between plates, add lime slices and serve.

Recipe taken from Rachel Allen's Easy Meals.

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