CEVICHE

Ingredients:

• 1/2 kg of snapper fillet cut into 1/2 cm cubes
• Juice of 5-6 limes ( 1 1/2 cups)
• 1 medium to small onion finely chopped
• 3 Roma tomatoes, seeded and finely chopped
• 4 spring onions but only use the green ends and sliced into small pieces
• One avocado cut into 1/2cm cubes
• One small clove of garlic minced
• One roasted chilli  seeded and cut into 1/2 cm cubes
• 2 tablespoons of fresh coriander chopped finely
• 1/4 teaspoon of salt
• 1/4 teaspoon ground pepper
• Serve on gluten free tortilla chips
• Love

Directions:

1. Combine the fish, lime juice and onion in a bowl. Cover and refrigerate for 2-4 hours stirring 3-4 times.

2. Remove from the fridge and drain off the liquid just leaving enough to keep the fish wet.

3. Add tomato, spring onion, avocado, garlic, chilli, coriander, salt, pepper and gently toss together.

4. Serve on tortilla chips. Enjoy