Ingredients:

• ½ red onion
• 1 fillet of sea bass (skin and bones removed)
• 2 garlic
• 10g parsley
• 1 red chill (or mixed pepper, if you don’t like spice)
• 5 cherry tomatoes
• Half cucumber
• 1 avocado
• 6 limes
• 20ml olive oil
• Salt
• Pepper

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Method:

• Dice the onion, cucumber and add to a bowl,  
• Mince the garlic to it a paste and add to the bowl
• Cut chill and half take seeds out and dice, cut the cherry tomato in half and add both to the bowl
• Cut avocado in half take the seed out and peel, then dice and add to bowl
• Now dice the fish and add to the bowl
• Juice the limes and mix with olive oil and add to bowl
• Chop parsley and add to the bowl and mix well, put in the fridge for 20 minutes to marinate
• Then drain the juice off and serve.

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This recipe is high in Vitamins A and C

Nutritional Information per Serving

Calories per Serving 351

                                               Grams     % Daily Value*

Total Fat                                 19.5                         9%

Saturated Fat                          2.9                        12%

Cholestrol                          0.0268                         9%

Sodium                                 0.0629                         3%

Total Carbohydrates           27.8                         6%

Dietry Fibre                          8.4                         28%

Sugars                                 8.5                        2%

Protein                                 16                               3%

Calcium                                                          35%

Iron                                                                   6%

Potassium                                                  26%

Vitamin A                                                121%

Vitamin C                                                169%

* % Based on a 2000 calorie diet. The % daily value shows the consumer how much each macronutrient (carbs, proteins and fats) contributes to a daily diet of 2000 cal. This is generalized and is provided to serve as an overall guide to calorie consumption. Percentages are therefore dependent on total caloric intake per person. Percentage for all remaining nutrients, vitamins and minerals is percentage of Recommended Daily Allowance