307 cals
Serves 4
500 g (11b) haddock fillets 5 ml (1 tsp) coriander seeds
cevchedecamaronzanzibar5 ml (1 tsp) black peppercorns
juice of 6 limes
5 ml (1 tsp) salt
30 ml (2 tbsp) olive oil
bunch of spring onions, washed,
trimmed and sliced 4 tomatoes, skinned and chopped dash of Tabasco, or to taste
30 ml (2 tbsp) chopped fresh coriander
1 avocado, to finish
lime slices and fresh coriander, to garnish
Methods:
Skin the haddock fillets. Put the fillets skin-side down on a board and grip the tail end of the skin with fingers dipped in salt. -Using a sharp knife, work away from you with a sawing action.
Wash the fillets, then pat them dry with absorbent kitchen paper. Cut the fish fillets diagonally into thin, even strips and place in a bowl.
Crush the coriander seeds and J peppercorns to a fine powder in a mortar and pestle. Mix with the lime juice and salt, then pour over the fish. Cover and chill in the refrigerator for 24 hours, turning the fish occasionally.
The next day, heat the oil in a pan, add the spring onions and
fry gently for 5 minutes. Add the tomatoes and Tabasco to taste and toss together over brisk heat for 1 – 2 minutes. Remove from the heat and leave to cool for 20-30 minutes.
To serve. Drain the fish from the marinade, discarding the marinade. Combine the fish with the spring onion and tomatoes and the chopped coriander. Taste and adjust seasoning, if necessary.
Halve the avocado, peel and remove the stone. Slice the flesh crossways. Arrange the slices around the inside of a serving bowl and pile the ceviche in the centre. Garnish with lime slices and coriander leaves. Serve chilled.