Ingredients
Method
Prepare the fish and dressing
- Slice the snapper fillets into thin slices, place into the fridge to keep cool.
- Squeeze the lemon and limes into a bowl and remove any pips.
- Cut the chilli in half lengthways and remove the seeds, slice into thin strips then into small dice. Add the chilli to the lemon and lime juice along with the salt.
Prepare the salad
- Dice the yellow capsicum into small dice and place into a large bowl.
- Thinly slice the spring onion and add to the capsicum.
- Pick the mint and coriander leaves, rinse and add to the bowl.
- Cut the avocado into half and remove the stone, use a spoon to scoop out the flesh, then slice into thin slices
Marinate the fish
- Take the fish from the fridge and add the lemon, lime and chilli dressing, giving it a good mix. Allow the fish to marinate, until the fish turns opaque. (Timing will depend on type and thickness of fish)
Assemble
- Add to salad bowl and mix well.
- To serve, create a pile on the plate or bowl, layering the avocado in between the ceviche.
- Serve with the tostadas and lime cheeks on the side
Notes
Note 1 - we used snapper but use what's available and sustainable to your region. Firm white fish like snapper, king fish, Spanish mackerel or gurnard, work well.