Ceviche with Anchovy, Avocado and Pears
- 1 green Anjou pear
- 4 ¼ ounces white sea fish
- 1 small purple onion
- 1 sweet red pepper
- 1 spicy green pepper
- 1 American celery stalk
- 1 large lemon
- 1/2 avocado
- Tortilla chips OR fried plantains
Cut the fish, red pepper and pear into relatively small cubes and place in small bowl.
Scrape half of the lemon peel and squeeze its juice and add both to the bowl. Also add thinly sliced purple onion, sliced celery stalk and chopped hot pepper.
Season with salt generously and transfer to covered to the fridge for about half an hour.
Before serving, cut half the avocado into cubes. Serve the ceviche with some of the sauce from the bowl, topped with avocado cubes and some nachos.