Return to Main Recipes Page/Return to Home Page

Ceviche/Seviche, Brill (P, KLP)
Source: Unknown
Serves: 4

250g brill
Juice of 2 limes
1 tsp. finely chopped fresh fennel
Good pinch of sea salt
1 avocado

225g (8 oz.) tomato, skinned, seeded, and chopped
1/2 green pepper, diced
2 spring onions
2 garlic cloves, finely chopped
1 tbsp. fresh coriander (cilantro), roughly chopped
1 tbsp. virgin olive oil
1/2 tsp. sea salt

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.

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.

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

Posted by Ileana Argerich

Nutritional Info Per Serving: N/A