Green ceviche with avocado and coconut

Almost as an afterthought I started taking pics of me making lunch at home... again!

So, here it is:

Start with dicing the vegetables: onion, chile, a bit of carrot, peeled and seeded cucumber tomatillos and coriander

Place the vegs in a mixing bowl and add your fish of choice, diced

Now add unsweetened shredded coconut

This is how you want to dice the avocado, so that when you scoop it out it breaks nicely

Add the avocado and a touch of garlic to the bowl

season with S&P, a pour of olive oil, a splash of apple vinegar and plenty of freshly squeezed lime juice

Oops.. didn't mention "freshly cracked" pepper  ;  )

Let sit in the cooler for around 15 minutes and you're ready to eat!

Now, a few notes that can really make a difference.

1) It goes without saying that, because you're working with a raw protein, cleanliness, sanitation and temperature control are critical.

2) When you squeeze the limes, do not press all the way down; doing so would release the oils from the inner peel and would make your preparation bitter;

3) According to how much you like the flavour of raw fish, you can change the size you cut the fish and the maceration time to affect the "doneness" of the fish.

4) Get a cold beer already and some chips and eat it!

 

Enjoy.....