Ceviche with potato and pea shoot salad
A delicious, light combination that feels indulgent but's really easy to make.
Servings: 2
Calories: 299kcal
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Ingredients
- 7 oz flounder approximately, or other white sea fish such as bass or sole
- 2 tablespoon lemon juice
- 2 tablespoon lime juice
- 1 chili
- 1 clove garlic small, optional
- 1 pinch salt
For the salad
- 8 oz potatoes smaller new potatoes are best
- 1 oz pea shoots
- 1 tablespoon olive oil
- ½ tablespoon lemon juice
- salt and pepper
- ½ avocado approx
Instructions
- Remove any skin from the fish and dice in around ½in (1cm) pieces. Put it in a bowl with the lemon and lime juice, chili, garlic (if using) and salt, and refrigerate as it marinates for around 20 minutes (more may be better, depending on the fish - denser textures need a little longer). It will go transparent both on the outside and further through the fish as it is ready.
- Meanwhile make the salad - boil the potatoes until tender (around 8-10 minutes depending on size of potatoes). Drain and allow to cool.
- Dice the potatoes relatively small, around ¼in (½cm). Chop the pea shoots into small pieces and place both in a bowl with the olive oil, lemon juice and some salt and pepper. Mix well.
- Peel and thinly slice the avocado.
- Layer up the salad, using a large cookie cutter or similar as a mould. Start with a layer of potato salad, then a layer of avocado slices and topped with the ceviche. Remove the mould carefully and serve.
Nutrition
Calories: 299kcal | Carbohydrates: 23g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 333mg | Potassium: 943mg | Fiber: 6g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 72.3mg | Calcium: 61mg | Iron: 4.4mg
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