Sea bream tartare with Del Monte pineapple, coriander and avocados
• 400g fillet of sea bream
• 1 red onion
• 1 Del Monte Gold pineapple
• 1 avocado
• 1 bunch of fresh coriander
• 1 lime
• 1 or 2 small red pepper (depending on taste)
• 4 tablespoons olive oil
• 1 garlic clove
• Salt and pepper
1)Finely chop the red onion. 2)Cut the pineapple and avocado and pineapple into small cubes 3)Chop the fresh coriander and garlic clove. 4)Zest the lime and then squeeze it to recover the juice. 5)Cut the fish into the desired thickness, ideally the same size of the pineapple and avocado. 6)Mix in a container the coriander, garlic, olive oil, lime zest and juice, chili, red onion, Del Monte pineapple and avocado cubes, and sea bream. 7)Season with salt and pepper 8)Let the fish cook by the marinade for at least ten minutes. 9)Dresser in glass, sprinkle with coriander for dressage. 10)Taste immediately.
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.