Ceviche

Serves: to serve 6

Prep Time: 15 Minutes + waiting

Ready In: 15 mins
+ waiting

FOR THE CEVICHE

1 lb - monk fish (or other any firm white fish like cod)

2 - lemons

1 - green pepper

4 tablespoons - good olive oil

1 tablespoon - white wine vinegar

2 tablespoons - chopped parsley

- salt and pepper

FOR THE GARNISH

1 small - lettuce

1 - avocado pear

18 - black olives (stones removed)

Remove the skin and bones from the fish and dice the flesh. Put this into a basin and squeeze the juice of the lemons over it. Leave this to marinate for at least three hours, moving the fish round occasionally to make sure it all comes into contact with the lemon juice. The citric acid causes the proteins in the seafood to become denatured, giving the same effect as if the fish had been cooked, but retaining all of the goodness.
Skin, the tomatoes, remove the seeds and dice the flesh. Core the pepper, remove the seeds and dice the flesh. Strain off the lemon juice then add the tomatoes and pepper to the fish. Stir, then add the olive oil, white wine vinegar and chopped parsley seasoning with salt and freshly ground pepper to taste. Stir well to mix.
Line 6 small individual plates with lettuce leaves. Divide the mixture into six and pile onto the lettuce. Peel the avocado, remove the nut, then slice into 12 thin slices. Use these and the olives to garnish the plates of ceviche. Serve immediately.