Cod, Spanish Persimon® and avocado ceviche

Whiting, persimmon and avocado ceviche

PT20M

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1
Begin by making the tiger's milk. Pour the lime juice into a bowl and add the coriander stalks, ginger, garlic and chilli. Season with a good pinch of salt. Leave in the fridge to infuse whilst you prepare the other ingredients
2
Place the red onion and baby gem lettuce in a bowl of iced water. This will crisp up the vegetables so you get a nice crunch
3
Using a sharp knife, dice the fish into 1cm cubes, around the same size as the Spanish Persimon® and avocado. Place all in a large bowl and stir to combine
4
Drain the red onion and lettuce and stir through the fish, along with the chopped coriander and finely diced chilli
5
Strain the tiger's milk and pour over the fish. Stir to coat evenly and leave to 'cook' in the acid for no more than 3–4 minutes at room temperature. Garnish with the salted almonds and serve immediately
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