A traditional ceviche of cod with coriander, red onion and avocado - a fresh and light lunch dish
Use a fish bone remover to remove the bones from the cod fillets. Remove the skin and then cut the cod into cubes about 1.5cm in size.
Peel and dice the red pepper. Cut the avocado in half, remove the stone and cut the avocado into small pieces. Squeeze a little lime juice over the avocado to stop it from turning brown. Peel and finely dice the red onion. Juice the lime and mix with the white balsamic. Wash and pick the coriander leaves.
Mix all of the ingredients together in a bowl and allow to marinate - the acidity of the lime juice and the vinegar will 'cook' the fish.
Serve the ceviched in a deep plate or bowl with some fresh salad leaves, crusty bread and a little more chopped coriander in desired.
«Any kind of firm, white fish can be used in this recipe - just make sure that it is very fresh!»