Cod, Spanish Persimon® and avocado ceviche


This classic cod ceviche recipe is fiery, fresh and very healthy. The addition of diced Spanish Persimon® adds a lovely fruity sweetness to the dish and is a wonderful introduction to the fruit if you've not tried it before.

First published in 2019





Tiger's milk


Begin by making the tiger's milk. Pour the lime juice into a bowl and add the coriander stalks, ginger, garlic and chilli. Season with a good pinch of salt. Leave in the fridge to infuse whilst you prepare the other ingredients
Place the red onion and baby gem lettuce in a bowl of iced water. This will crisp up the vegetables so you get a nice crunch
Using a sharp knife, dice the fish into 1cm cubes, around the same size as the Spanish Persimon® and avocado. Place all in a large bowl and stir to combine
Drain the red onion and lettuce and stir through the fish, along with the chopped coriander and finely diced chilli
Strain the tiger's milk and pour over the fish. Stir to coat evenly and leave to 'cook' in the acid for no more than 3–4 minutes at room temperature. Garnish with the salted almonds and serve immediately

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