Angelfish Ceviche
Looking for an easy, high-protein meal that you don't need to cook? This Angelfish ceviche is perfectly balanced, amazingly tangy and makes the perfect easy dinner (especially if there is load shedding).16g fat (2.5g sat fat), 17g carbs, 75mg sodium, 5g fibre, 20g protein
Ingredients
- 800 grams Angelfish fillets
- Sea salt
- Juice of 5 limes
- 1 handful Fresh mint
- 1 handful Fresh coriander
- 2 Avocados
- ½ Spanspek
For the dressing
- ¼ cup Extra-virgin olive oil
- Juice of 1 orange
- Juice of 1 lime
- Raw honey (or coconut blossom nectar)
- 1 clove Garlic, finely chopped
- 1 Red chilli, finely chopped
- ½ Red onion, finely chopped
- Sea salt
- Freshly ground black pepper
Instructions
- Slice the fish fillets into five- to seven-millimetre cubes, then place into an airtight container with a pinch of sea salt and lime juice. Mix the juice into the fish gently and place in the fridge for one hour to cure.
- Mix together all the dressing ingredients and set aside. Season to taste.
- Pick the leaves off the herbs, discard the stalks and set aside.
- Chop the avocado and spanspek into cubes the same size as the fish and set aside in separate bowls.
- Remove the fish from the fridge; it should be opaque in colour. Drain the juices and discard. Mix in the avocado, spanspek and dressing. Toss gently to combine.
- Portion fish mixture into eight bowls. Divide herbs among the bowls and serve immediately.