Recipe ideas

Direction

• Peel and chop the red onion into thin slices and set aside in a bowl of cold water (to make it less spicy and more digestible).

• Squeeze the limes. Rinse and finely chop a few leaves of mint and coriander. Cut the sea bream fillets into thin slices horizontally and place them in a soup plate with the lime juice and fresh herbs. Refrigerate for 15 minutes while you cut the avocado and the cucumber into thin slices.

• Apply a coat of coconut milk to each plate and arrange the fish, cucumber, avocado and red onion on top. Add salt and pepper, then sprinkle with a little chili powder. Garnish with coriander and fresh mint leaves.

• Serve immediately.