Ceviche seafood cocktails

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Prep time: 20 minutes

Serves: 6

500g boneless, skinless white fish fillets

finely grated zest and juice of 2 large limes

1/2 small red onion, finely chopped

small red chilli, deseeded, finely chopped

1 small ripe tomato, deseeded, diced

1 small avocado, diced

tablespoons finely chopped coriander leaves

small lettuce leaves, torn, to serve

1. Cut the fish into 1cm pieces. Place into a shallow ceramic or glass dish, and drizzle with the lime juice and zest. Turn gently to combine. The acidic lime juice will ‘cook’ the fish, and it will become opaque. Cover and refrigerate for 15 minutes.

2. Combine the onion, chilli, tomato, avocado and coriander with the seafood, and season to taste. Tear some of the lettuce leaves and place a small amount into the base of each glass. Arrange larger pieces of lettuce in the side of each glass.

3. Divide the seafood mixture between the glasses, and serve immediately.