Avocado filled with ceviche

Press the limes. Cut the spring onions into wafer thin rings. Chop the coriander.

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.

Cut the cod into cubes of a cm and scoop them with some salt and freshly ground black pepper through the juice.

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.

Cut the peel from the slice of pineapple and also cut off the hard center piece. Cut the slice into cubes of 1 cm.

Spoon the pineapple, spring onions and half of the coriander through the ceviche.

Halve the avocados in length, remove the kernel and fill them with the ceviche. Garnish with the rest of the coriander.