Ceviche of yellowtail, avocado and preserved lemon salsa

July 11, 2007 (Last Updated: January 11, 2019)
Ceviche of yellowtail, avocado and preserved lemon salsa recipe
Print Recipe

Ceviche of yellowtail, avocado and preserved lemon salsa

Serves: 6
Cooking Time: 30 mins

Ingredients

  • CEVICHE
  • 200g yellowtail
  • 70ml extra virgin olive oil
  • 125ml lime juice
  • salt and freshly ground black pepper, to taste
  • LEMON AND AVOCADO SALSA
  • ½ preserved lemon (available from delis)
  • 1 avocado, diced
  • 2 spring onions, thinly sliced
  • 10ml lime juice
  • 5ml extra virgin olive oil
  • salt and freshly ground black pepper, to taste

Instructions

1

To prepare the ceviche, slice the fish horizontally into paper-thin slices. Transfer the slices carefully into a non-metal dish.

2

Dress the fish with the olive oil and lime juice, and season. Marinate for 20 minutes.

3

To make the salsa, remove the pith and flesh from the preserved lemon. Finely chop only the rind, add it to the avocado pieces and stir in the spring onion. Dress with the olive oil and lime juice, and season.

4

To serve, arrange the fish on Chinese spoons or on small individual plates and garnish with the avocado salsa.

 

 

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July 11, 2007 (Last Updated: January 11, 2019) By
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