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KEESHABOOKER
Avocado filled with ceviche
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Ingredients
Directions
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Press the limes. Cut the spring onions into wafer thin rings. Chop the coriander.
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Halve the red pepper in length, remove the seeds and finely chop the flesh. Mix the red pepper in a deep plate with the lime juice.
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Cut the cod into cubes of a cm and scoop them with some salt and freshly ground black pepper through the juice.
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Let the ceviche (fish mixture) in the refrigerator for three to four hours to be cooked, scoop every now and then. The blocks are then completely white and opaque.
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Cut the peel from the slice of pineapple and also cut off the hard center piece. Cut the slice into cubes of 1 cm.
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Spoon the pineapple, spring onions and half of the coriander through the ceviche.
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Halve the avocados in length, remove the kernel and fill them with the ceviche. Garnish with the rest of the coriander.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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