CEVICHE WITH AVOCADO

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes

sole fillets 400 g red chillies 2, chopped spring onions 2, finely sliced lemons 2, juiced limes 2, juiced salt, to taste fresh mint 10 g, chopped fresh coriander 10 g, leaves picked fennel 10 g, chopped olive oil, for drizzling avocados 2, peeled and chopped 1 Cut the fish into 1 cm cubes. Place in a bowl, cover and chill. 2 Place the chillies and spring onions in a separate bowl.

Mix the lemon and lime juice and salt.

3 Pour the lemon juice mixture over the fish and marinate for 3 minutes. Add the spring onion mixture, herbs and fennel and toss quickly. Drizzle with olive oil and serve immediately with the avocado, drizzled with lemon and lime juice used to marinate the fish.

CARB-CONSCIOUS, FAT-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Iona Sauvignon Blanc 2018