Avocado Sauce

• Blend together 1 avocado, the juice of 2-3 limes, 1 tbsp olive oil, veg stock, handful of cilantro and salt to taste.
  

Ceviche

• Cube your white fish and add it to a bowl with a pinch of salt and the juice of 4-6 limes or until the fish is just fully submerged. Mix, cover and refrigerate for at least 20 minutes.
• In the meantime, prepare your veg. You don’t have to be super fancy with the dicing, I’m just extra and have too much time on my hands.
• The beauty of this dish is you can create whatever ratio you desire with the ingredients. Add more or less of whatever you’d like. You don’t have to stick with my recipe. 
• Once the fish has cured, drain and add it to a large mixing bowl but save the juices. To that large mixing bowl add you Serrano, shallot, tomato, cucumbers, drizzle of olive oil, mango & finely chopped cilantro. Mix everything together and add back as much lime juice as you’d like and season to taste with salt & pepper. 
• Plate tour ceviche with some avocado sauce, radish slices, cilantro leaves, Fresno Chile, avocado and a sprinkle of Tajin chili powder. Enjoy this with tostadas, chips or tostones. I’d also recommend some Tapatio sauce. Normally I’d pair this with a beer but I’m trying to cut down, salud!