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Bodyform / Red.Fit
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Nutrition during burn

SEABASS AND AVOCADO CEVICHE

This is a brilliantly light and beautiful dish. The fish is actually “cooked” by lemon juice. The avocado contains good fats – and the seabass has Omega 3, a healthy fatty acid.

Orecchiette with peas and spinach
20 min
366 KCAL
Easy

Ingredients

Ingredients
  • ½ fresh red chilli
  • ½ red onion
  • Handful of radishes
  • 250g os sea bass fillet, boned and skinned
  • Juice of one lemon
  • 3tbsp extra virgin olive oil
  • One avocado
  • One small bunch of fresh coriander
  • Sea salt and fresh ground pepper

METHOD

  1. Deseed and slice the chilli into fine strips.
  2. Peel and slice the red onion as fine as possible.
  3. Slice the radishes very thinly
  4. Finely slice the sea bass into strips and put it in a bowl with the chilli, onion and radishes together with the lemon juice and olive oil.
  5. Season well with salt and pepper, this is the most important step.
  6. Leave for just ten minutes.
  7. Peel the avocado, cut in half remove the stone and slice into delicate moons.
  8. Arrange the fish mixture on a larger plate.
  9. Pour over any remaining marinade and drizzle some extra oil.
  10. Scatter over the coriander leaves and serve.

EXPERT TIP

Gede, Frame Master Trainer

SEA BASS IS A GREAT SOURCE OF PROTEIN, SELENIUM (A TRACE MINERAL THAT HAS ANTIOXIDANT PROPERTIES) AND OMEGA 3. CHILLIS ARE PACKED WITH VITAMINS AS WELL AS HEAT – THEY CONTAIN SIGNIFICANTLY MORE VITAMIN C THAN AN ORANGE.

Rachel, Leon Nutrition expert
Visit the Leon website

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