Recently, a friend dropped off some fresh snapper, which I pan fried and served with a green salad and new potatoes. What was left I marinated with lime and lemon juice to create a delicious ceviche. Combined with the subtle flavour of avocado, little else was needed.
Cut the fish into 1cm strips and place into a bowl.
In a small jug combine the lime juice, lemon juice, zest, sugar and chilli. Pour over the fish and gently stir. Cover and refrigerate overnight.
To serve remove the fish from the fridge and drain the excess liquid. Fold through the fresh coriander. Split the avocados in half, remove the stones and place on to serving plates. Fill each half avocado with the ceviche.
Garnish with a little extra coriander and squeeze of lime.