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Turbot Ceviche with Avocado, Mango and Grapefruit

Serves 2

Ingredients

600g fresh turbot fillet (thick) 1 lb 5 oz
6  limes 6 
1  jalapeno pepper, finely diced 1 
1  chopped shallot 1 
4 Tbsp coriander, freshly chopped 60 ml
3 Tbsp olive oil 45 ml
  Salt to taste  
6 Tbsp ground pink pepper 90 ml
1/2 grapefruit pulled into small pieces 1/2
2  Avocados from Mexico cut into slices 2 
1  mango cut into slices 1 

Instructions

Step 1
Cut the turbot into fine long slices and place them in a shallow dish.

Step 2
Zest two limes, and press all of the limes to extract the juice. Pour the juice and zest on the fish.

Step 3
Add the shallot, jalapeño, coriander, olive oil and a pinch of salt. Cover with plastic wrap, and place in the refrigerator for 45 minutes.

Step 4
Cut the mango and avocados into slices.

Step 5
Alternate the slices of fish with the avocado and mango on a plate.

Step 6
Sprinkle with ground pink pepper, and add the pieces of shredded grapefruit and coriander. Finish with a dash of olive oil.

Tips

Tip: For beautiful slices of carpaccio, choose a piece of turbot that is quite thick. Sharpen your knife and cut fine slices of about 3 mm.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 945
101%
Fat / Lipides 65.6 g
Saturated / saturés 10.9 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 138 mg
11%
Sodium / Sodium 261 mg
16%
Carbohydrates / Glucides 48.1 g
72%
Fiber / Fibres 18 g
Sugars / Sucres 20.3 g
Protein Protéines 49.1 g
17%
Vitamin A / Vitamine A
117%
Vitamin C / Vitamine C
12%
Calcium / Calcium
61%
Iron / Fer
Recipe provided by Avocados from Mexico.

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