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

1 HR 0 MIN

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.