Sea bass ceviche

by Ingredients (serves 2 as a starter)
  • 1 fillet of sea bass, skin removed
  • 1 red chilli
  • ½ red onion, sliced as thinly as possible
  • 1 lime
  • 1 small bunch coriander, roughly chopped
  • ½ an avocado, diced
  • 1 tbs v good olive oil
  • Salt and pepper


Finely slice the sea bass, cutting at an angle to get wide, thin slices. Place in a bowl with the red onion, finely diced red chilli and the lime juice. Season and toss together.

Leave in the fridge for ½ - 1 hour to marinade.

Remove from the fridge, gently fold through the coriander and avocado and place on two serving plates. Scatter over a little more coriander, drizzle with oil and serve with croutes, if you like.

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