Yellowtail Ceviche With Avocado And Tomatillo Sauce - South American Recipes

Ingredients

• 2 x ripe avocados
• 1 large hot chili (optional)
• 1 handful a of cilantro, chopped
• 680 grams yellowtail filet, cut into bite-size chunks
• 1 x jalapeno, finely chopped
• 473 milliliters lime juice
• 1 mediums red onion, finely diced
• 2 servings salt to taste
• 6 x tomatillos, husk removed and washed well