Ceviche of monkfish with avocado


by: Debbi

This stunning monkfish recipe will wow your friends and family and it's quite Easy to make.


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serves: 6

1 2 lb oz (500 g) prepared monkfish fillets

3 Juice of limes

1 medium-hot red chile pepper (halved and seeded)

1 small red onion

6 vine-ripened tomatoes (skinned)

3 tablespoons extra virgin olive oil

2 tablespoons chopped cilantro


1 large ripe but firm avocado

Nutrition Facts
Ceviche of monkfish with avocado

Servings Per Recipe: 6

Amount per Serving

Calories: 313

  • Total Fat: 14.1 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 56.8 mg
  • Sodium: 60.1 mg
  • Total Carbs: 12.1 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 5.2 g
  • Protein: 35 g

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1.  First, remove the skin from the monkfish tail: Put the monkfish tail belly-side down on a board. Release some of the skin at the wider end of the tail and pull back so that you can get a sharp, flexible-bladed knife underneath to cut through the fine dorsal spines.

2.  Grab hold of the wider and of the tail in one hand and the skin in the other, and briskly pull the skin away, down over the tail.

3.  Remove the two fillets by cutting along either side of the thick backbone using a sharp, thin-bladed, flexible knife, keeping the blade as close to the bone as you can.

4.  Pull off the thin membrane that encases the fillets, releasing it with the knife where necessary.

5.  Cut the monkfish fillets across into thin slices and put them into a shallow dish. Pour the lime juice over the fish, making sure that all the slices are completely covered in juice. Cover with plastic wrap and refrigerate for 40 minutes, during which time the fish will turn white and opaque.

6.  Meanwhile, slice across each chile half so that you get very thin, slightly curled slices. Cut the onion into quarters and then each wedge lengthwise into thin, arc-shaped slices. Cut each tomato into quarters and remove the seeds. Cut each piece of flesh lengthwise into thin, arc-shaped slices.

7.  Just before you are ready to serve, lift the monkfish out of the lime juice with a slotted spoon and put it into a large bowl with the chile, onion, tomato, olive oil, most of the cilantro, and a little salt to taste. Toss together lightly.

8.  Halve the avocado, remove the pit, and peel. Slice each half lengthwise into thin slices.

9.  Arrange three or four slices of avocado on one side of each plate. Pile the ceviche onto the other side and sprinkle with the rest of the cilantro. Serve at once.

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