Red Snapper Ceviche

w/ Avocado & Pomegranate

Serves: 2

Cooking time ~15 minutes

This is a really easy dish to make compared to how impressive it sounds / looks. You'll need to get the timing on the Fish spot on as you don't want to over 'cook' it. The acidity of the citrus will slowly cook the fish and it's really important to buy good fish here. Try to buy it fresh from a Fishmongers. If you can't find Red Snapper, Sea Bass works perfectly too.

NB. Try and get your Fishmonger to skin and de-bone the Fish for you. It's a pain in the arse otherwise.

---

---

Ingredients:

2x Red Snapper Fillets (de-skinned and boned)

4x Limes

1x Lemon

1x Avocado

1x Birdseye Chilli

½ Red Onion

Cress

Fresh Coriander

Handful of Pomegranate Seeds

---

Method:

Simply start with your Fish. Make sure there are no bones and, with a sharp knife, slice the Fish into really small pieces. The smaller the pieces, the quicker the cooking time.

Squeeze the juice of 3 of the Limes with the juice of the Lemon into a bowl and add the Fish to it. Make sure all the Fish is covered and leave to cook for about 10-15 minutes.

While that is on the go, mash your Avocado finely and add in the juice of the remaining Lime, some finely chopped Coriander and a generous amount of Salt and Pepper.

Very finely slice the Red Onion and Birdseye Chilli and set aside. I kept the seeds in the Chilli but you may want to take them out.

Once the Fish is opaque and has been cooked all the way through, it's time to plate.

Start by spreading the Avocado across the plate and top with the Fish. Use a spoon to place the Fish on the Avocado so that you get some of the cooking juice.

On top of that, place some Onion and the Chilli. Then add a handful of Pomegranate Seeds and the Cress. No need to season this with Salt & Pepper as it's such a clean tasting dish as is.

Enjoy! If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram

#WellGoodGrub