Sea Bass and Trout Ceviche

Sea Bass and Trout Ceviche

Ingredients

Serves 2

2 small sea bass fillets, finely sliced

2 trout fillets, finely sliced

1 white or green onion, finely sliced

1/2 cucumber, finely sliced or diced

4 Padrón peppers, roughly sliced. If unavailable, replace with jalapeños or mild chilies

1 clementine

3 limes - 2 for juice, one sliced finely

Large handful of coriander, finely chopped

Handful of popcorn.

Salt and pepper

Instructions

Outnic day.
Season the fish with a little salt and store in one of the Light My Fire SnapBox Bio Ovals. Store the popcorn in a Light My Fire SnapBox Bio Original Store the coriander in a Light My Fire SnapBox Bio Original Store the Padrón peppers in a Light My Fire SnapBox Bio Oval. Transport all ingredients to your spot in a cooler bag with ice packs.

 

Lunchtime.
Prepare the vegetables and one lime using the Light My Fire Chopping board bio and FireKnife Bio. Add the cucumber, peppers, onion and one lime to your bowls. Top with sliced fish. Squeeze the juice from the clementine and limes over the bowls and mix well. Season with a little salt and pepper. Top with coriander and popcorn.