Ingredients
Serves 4
* 500g white fish i.e. blue eye, flathead or trevally
* Juice from 4 limes
* 1 red capsicum chopped
* 1 birdseye chilli seeded and sliced
* ½ bunch coriander, chopped
* 2 spring onions chopped
* ½ red onion, finely diced
* 2 ripe tomatoes skinned, seeded and diced
* 1 teaspoon salt flakes
* 1 avocado diced
* ½ continental cucumber (optional), sliced, seeds removed and diced
* Pepper
* Drizzle of olive oil
Caipiroska
* 5.0 cl (1? fl oz) Cachaça
* 1/2 Fresh Lime cut into 4 wedges
* 2 teaspoons sugar
Method
Cube fish and place in a bowl and cover with the lime juice, season with salt and chillies and leave for one to two hours in the fridge.
In another bowl mix capsicum, coriander, spring onion, tomatoes and avocado.
Once the fish is just cooked through from the lime juice, add to the bowl of salad ingredients.
Mix well, adjust seasoning and arrange on a plate with a drizzle of olive oil.
Serve with fresh bread or in lettuce cups.
Caipiroska
Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a muddler or a wooden spoon). Fill the glass with ice and add the Cachaça.