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Ceviche

Unusual if you've never had it, but absolutely refreshing and flavourful for a Sunday brunch or entrée for Christmas dinner (hot Christmas that is!)

Prep
Cook
Serves 4people
Ingredients
250
gr boneless white fish fillets, skin removed, chopped into 1 cm pieces
250
gr fresh prawns, chopped into 1 cm pieces
4
limes, juiced
1
red chilli, seeded and thinly sliced
1
small red onion, thinly sliced
5
vine-ripened tomatoes, skin removed, seeded, chopped
1
avocado, peeled and diced
sweet chilli sauce, coconut cream and lime wedge to garnish
Directions
1.
Place fish and prawns in a glass dish and pour lime juice over. Cover and refrigerate for one hour. Add chilli, onion, tomato, coriander and avocado.
2.
Place a circular cookie cutter in the centre of a plate, fill with mixture, packing down well. Remove cookie cutter and drizzle with sweet chilli sauce and coconut cream. Top with coriander leaves and serve with a lime wedge.

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