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CEVICHE

CEVICHE


450 g haddock fillets, skinned and cut diagonally into thin strips

5 ml coriander seeds

5 ml black peppercorns

juice of 6 limes

5 ml salt

30 ml olive oil

bunch of spring onions, washed, trimmed and sliced

4 tomatoes, skinned and chopped

dash of Tabasco sauce, or to taste

30 ml chopped fresh coriander

1 avocado, lime slices and fresh coriander, to garnish


  1. Place the fish strips in a bowl. Using a pestle and mortar, crush the coriander seeds and peppercorns to a fine powder, mix with the lime juice and salt, the pour over the fish. Cover and chill in the refrigerator for 24 hours, turning the fish occasionally.

  2. The next day, heat the oil in a frying pan, add the spring onions and fry gently for 5 minutes. Add the tomatoes and Tabasco sauce to taste and toss together over bricks heat for 1-2 minutes. Remove from the heat and cool for 20-30 minutes.

  3. To serve, drain the fish from the marinade, discarding the marinade and mix with the spring onion and tomatoes and the chopped coriander.

  4. Halve the avocado, peel and remove the stone. Slice the fresh crossways. Arrange the slices around the inside of a serving bowl and pile the fish mixture in the centre. Garnish. Serve chilled.
    Serves 4


CEVICHE

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