Cebiche con ensalada de patata y brotes de guisante

Ingredientes

• 7 oz flounder (approximately, or other white sea fish such as bass or sole)
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 1 chili
• 1 clove garlic (small, optional)
• 1 pinch salt
• 8 oz potatoes (smaller new potatoes are best)
• 1 oz pea shoots
• 1 tbsp olive oil
• 1/2 tbsp lemon juice
• salt and pepper
• 1/2 avocado (approx)

Preparación

1. 1

   Remove any skin from the fish and dice in around 1/2in (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.

2. 2

   Meanwhile make the salad - boil the potatoes until tender (around 8-10 minutes depending on size of potatoes). Drain and allow to cool.

3. 3

   Dice the potatoes relatively small, around 1/4in (1/2cm). 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.

4. 4

   Peel and thinly slice the avocado.

5. 5

   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.