Avocado & Tropical Fruit Ceviche

This dish is one of the most refreshing savoury-sweet dishes you will ever eat. Its an ideal starter or sharing plate and its best eaten outdoors on a hot, sunny day

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   1. Firstly prepare the fruit. Peel the papaya, cut in half lengthways and remove the black seeds with a spoon. Slice the two halves into small cubes.
   
   2. Next place the mango with one flat side resting on the cutting board. Slice lengthways along the flat side next to the seed. Turn over and repeat on the other side. In each half, cut a cross-hatch pattern through the mango pulp down to the skin, being careful not to cut through the skin. Turn the mango halves inside-out and remove the mango cubes with a sharp knife.
   
   3. Place the pineapple on its side and cut off the top and bottom with a sharp knife. Stand the pineapple on its flat bottom and cut the skin off in strips. Use half the pineapple for this recipe, cutting it into circular slices, removing the core and cutting into small cubes.
   
   4. Also cut the beef tomato into small cubes and de-skin and de-pip the avocados and cut in half lengthways.
   
   
   1. Coat the avocados with a third of the lime juice by gently rubbing onto the flesh. This stops them browning.
   
   2. For the Ceviche marinade, very finely chop the red onion, coriander leaves, and chillies/pepper. Add the remainder of the lime juice, salt, white wine vinegar and honey. Mix thoroughly.
   
   3. Add the mixture to the cubed ingredients for the filling and leave in the fridge for 10 minutes to marinade.
   
   4. Place half an avocado per serving dish with the hole facing upwards. Using a teaspoon, fill the hole with the filling and ceviche marinade. Any remainder filling can be used to decorate the dish. Use a couple of coriander leaves to decorate. Eat straight away. Que rico!