Ceviche lettuce cups – Food & Home Magazine

Ingredients

• 200g sustainably sourced kingklip fillet, skin removed and cubed
• 125ml (½ cup) fresh lime juice
• 2 tbsp olive oil
• zest of 2 limes
• ½ red pepper, membranes removed, seeded and finely diced
• 1 spring onion, finely chopped
• ½ red onion, peeled and finely diced
• 2 radishes, julienned
• ½ avocado, peeled, pitted and diced
• small handful fresh coriander, chopped
• 6 baby gem lettuce leaves
• 3 sprigs fresh mint, leaves picked