Ceviche with avo
Serves 4

An explosion of flavours – the combination of citrus juice, fresh herbs, chilli and creamy avocado adds a zingy flavour to this fresh Peruvian fish dish. The marinade ‘cooks’ the fish so make sure you use the freshest fish possible, as no heat is applied.


60 ml (¼ cup) lemon juice
20 ml (4 tsp) lime juice
30 ml (2 tbsp) chopped fresh coriander
30 ml (2 tbsp) chopped fresh mint
1-2 small red chillies, seeded and finely chopped
2 spring onions, finely chopped
400 g white fish, like hake or any other firm fish, skin and bones removed and cut into small cubes
2 ripe GEM ® avocados, cubed
coarse salt flakes and black pepper to taste
fresh lime wedges to serve


1. Mix the citrus juice, herbs, chillies and spring onions in a bowl. Allow to infuse for 15 minutes.
2. Add the fish and avocado and allow to stand for no more than 2 minutes. Serve immediately with a pinch of salt and pepper and lime wedges.