Ceviche of brill

Ingredients

250g/1lb brill
2 limes, juice only
1 tsp finely chopped fresh fennel
a good pinch of sea salt
1 avocado
For the salsa
225g/8oz tomato, skinned, seeded and chopped
½ green pepper, diced
2 spring onions
2 garlic cloves, finely chopped
1 tbsp fresh coriander, roughly chopped
1 tbsp virgin olive oil
½ tsp sea salt

Method

1. Cut the fish into strips the length of your finger but half as thick. Cover with lime juice. Turn over and marinate for two hours. Drain and sprinkle with the fennel and salt.
2. Cut the avocado into quarters, remove the skin and thinly slice lengthways. Sprinkle the avocado with some lime juice and a little sea salt and arrange on four plates.
3. Mix all the salsa ingredients togetehr in a clean bowl just before you serve the dish, then place a generous portion onto each plate with the fish. Serve immediately.