LYB Ceviche

Method

1. Chop the prawns, salmon and crayfish into 1cm chunks then mix with the citrus juice and chili
2. Chop the peppers, cucumber and onions into small chunks no bigger than 1/2 cm then chuck into the fish mixture
3. Mix in the corriander, chili and apple cider vinegar then chunk a avocado and throw into the mix making sure you coat it in the juices when you give the ceviche a toss. drizzle over 1tbsp olive oil and serve or redigerate. I add in sweetpotato as carbs for a higher carb meal. It will keep in the fridge for 4 days