Ingredients
500 g very fresh gurnard fillets
80 g cooked, peeled prawns
125 ml freshly squeezed lime juice (3–4 limes)
1 tsp fine salt
1 shallot
½ red habanero, deseeded
Handful fresh coriander
2 large ripe tomatoes
1 small avocado, stoned & peeled
1 tbsp SIDS RASPBERRY VINEGAR
Directions
Cut the fish fillets into 1 cm pieces. Mix the fish and the prawns with the lime juice, SIDS RASPBERRY VINEGAR and salt then leave them for a few minutes while you prepare the remaining ingredients.
Finely chop the shallot and habanero, then chop the coriander, tomatoes and dice the avocado. Combine the fish with the other ingredients and serve immediately. Spoon the liquid over the avocado to stop it turning brown.
