Ceviche Bowl with Tortilla Strips

Prep Time 15 minutes

Servings 4


350g snapper, skin removed and pinboned
Juice of 3 limes
½ long green chilli, finely chopped
½ a Spanish onion, finely chopped
¼ cup finely diced papaya 
1 tsp salt
1 ripe avocado
1 tbsp coconut cream
2 sprigs of coriander, leaves picked 
Tortilla strips, to serve 


Place the lime juice, salt, chilli and onion into a bowl and mix. Marinate for 3-4 minutes. In the meantime, dice the fish. Now add to the onion mixture with a generous pinch of salt and fold together. Let marinate for 5 minutes before stirring through the papaya.

Place the avocado, coconut cream and a pinch of salt into a food processor and blitz to form a smooth puree.

Spread the avocado mousse into a shallow bowl and spoon over the ceviche. Garnish with coriander and serve a generous amount of tortilla strips on the side.


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