I absolutely love this fresh raw dish – it’s zesty, spicy and so easy to make. It’s great for a light lunch or dinner but also works really well as a starter if you have guests over. The good fats from the fish and avocado are excellent for keeping the heart healthy, reducing cholestoral and blood pressure and keeping your skin smooth.
Ceviche Lettuce Tacos
For the ceviche
250 grams skinless, deboned sea bream
1/4 red onion, finely sliced
1 handful coriander leaves
1 small red chilli, finely sliced
1/4 teaspoon sea salt
For the salsa
4 medium tomatoes, diced
1 green capsicum, diced
1/2 cup corn kernels
For the smashed avocado
6 medium-large cos lettuce leaves
Slice the fish in half inch thick slices.
Squeeze the limes for the ceviche into a bowl and add all other ceviche ingredients.
Let the lime juice ‘cook’ the fish for 10 to 15 minutes.
Put all the salsa ingredients in a different bowl, squeezing in the lime juice and seasoning with salt and pepper.
Mash the avocado in another smaller bowl, squeeze in the lime juice and season with salt.
To serve, spoon some of the salsa, ceviche and smashed avocado into the lettuce leaves.