Tacos with Turbot Ceviche and Avocado

Tacos with Turbot Ceviche and Avocado

Looking for a new tasty brunch recipe? These tacos filled with turbot ceviche and avocado make great appetizer for your next brunch.

19 November, 2018
Average: 1.7 (23 votes)

serves for

4

total time

1 HR 0 MIN

ingredients

Turbot
600 g, fillet, sliced
Limes
4, juiced
Garlic
2 cloves, crushed
Taco
8 shells, finely chopped
Avocado
2, peeled, stones removed and chopped
Cucumber
1, peeled, seeds removed and chopped
Vegetable oil
2 tbsp
Parsley
1 tbsp, chopped
Spinach
1 handful, baby

Preparation

  • Mix the turbot with about half the lime juice and the crushed garlic.
  • Set aside to marinate for 45 minutes.
  • Heat the taco shells according to the packet instructions.
  • Mix the shallots, avocado, cucumber, vegetable oil and parsley with the remaining lime juice.
  • Season with salt and pepper.
  • Place a few spinach leaves in the tacos and add the turbot ceviche and the avocado mixture.

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