Ceviche with potato and pea shoot salad

A delicious, light combination that feels indulgent but's really easy to make.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Remove 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. 2Meanwhile make the salad - boil the potatoes until tender (around 8-10 minutes depending on size of potatoes). Drain and allow to cool.
3. 3Dice 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. 4Peel and thinly slice the avocado.
5. 5Layer 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.