Ceviche and avocado crème with tortilla chips

This makes for a cooling and refreshing start to Christmas lunch or dinner.

Serves 4-6

Ingredients

400-600g very fresh fish – I used trevally but gurnard and snapper would be good too

½ teaspoon sea salt

¼ cup lemon juice plus an extra squeeze for serving

200g cherry tomatoes, halved

½ telegraph cucumber, deseeded and sliced

1 teaspoon cumin seeds, toasted

Freshly ground black pepper to serve

Micro herbs or coriander to serve

Tortilla chips to serve

Avocado Crème

½ cup crème fraiche

1 large avocado

3 tablespoons lime juice (or lemon)

Big pinch salt and ¼ teaspoon black pepper

Method

1. Slice fish fillets across the grain into 1cm-thick slices. Set out on a plate or shallow dish in one layer, sprinkle with salt and pour over lemon juice. Leave to marinate for at least an hour or overnight.

2. Whizz up avocado crème ingredients into a smooth sauce.

3. To serve, drain fish and toss with tomatoes, cucumber and cumin seeds. Divide between individual plates. Dab on spoonfuls of avocado crème, add ground pepper and micro herbs, and place the tortilla chips on the side of each plate. Enjoy!

Nici’s Note

Serve this as the main dish if you have pescatarians at your table.

IMAGES VIA TODD EYRE


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