Nectarines add a delicious touch to this Summer ceviche. Recipe courtesy of Australian Summer Stonefruit.
100 grams fish, white, firm such as snapper or kingfish cut into 1 cm pieces
¼ onion - red finely chopped
100 ml limes, juice
1 nectarines yellow, cut into 1 cm pieces
1 tbsp coriander, finely chopped
1 tbsp mint, finely chopped
1 chilli pepper - fresh red, seeds removed finely chopped
60 grams radish, julienned
½ avocado ripe, finely diced
butternut lettuce leaves, to serve or toasted bread
Image courtesy of Australian Summer Stonefruit.
Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes
Makes 4 servings
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