Fish Ceviche

Ingredients

• 200g fresh white fish, cut into bite-size pieces
• 100g avocado
• 2 tbs lemon juice
• ¾ tsp salt
• ¼ tsb black pepper
• ¼ tsp cayenne pepper
• 4 dashes Tabasco sauce
• 4 dashes Worcestershire sauce
• 30g pineapple or mango, diced (optional)
• 100g pico de gallo
• 60g corn chips

Method

1. Place the fish and avocado in a bowl and add the lemon juice. Mix gently but well, then season with the salt, black pepper and cayenne pepper and give it another good mix, then add your dashes of
2. Worcestershire and tabasco, and give it a final mix.
3. Add the optional pineapple or mango and the pico de gallo and give it a final stir to combine.
4. Taste the ceviche – by now the fish should have turned opaque and taken on a nice balance of salty and sour. Adjust seasoning if needed.
5. Serve the corn chips on the side to scoop up the ceviche.

Tips: Enjoy the ceviche the same day – don’t marinade the fish in the lemon juice for too long, as it will turn mushy. You can use any white flesh fish, but if you’re skittish about raw fish, you can use cooked prawns or shrimp instead.