Ceviche Bowl with Lime-Cured Fish, Rice and Avocado

• 150 g Long-grain white rice
• 1 ½ tsp Fine sea salt
• 250 g White fish fillet, very fresh, skinless
• 4 Lime, juicy
• 1 small Red onion
• 1 Red chili pepper
• 15 g Fresh coriander
• ½ Cucumber
• 1 Avocado, ripe but firm
• 1 tbsp Extra virgin olive oil

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. While the rice cooks, cut the white fish fillet into small, bite-sized cubes and put into a non-reactive mixing bowl. Finely slice the red onion, finely chop the red chili pepper, and roughly chop the fresh coriander. Juice the limes.
3. Add the lime juice to the fish along with the red onion, red chili pepper, fresh coriander, 1 tbsp extra virgin olive oil, and the remaining fine sea salt. Stir well, making sure the fish is submerged as much as possible. Leave to cure for 10 minutes, stirring once halfway through, until the fish looks opaque on the outside.
4. Cut the cucumber into small dice. Halve the avocado, remove the stone, then cut the flesh into chunks. Fluff the rice with a fork.
5. Divide the rice between two bowls. Spoon the ceviche over the top, including plenty of the limey juices, then add the cucumber and avocado. Serve straight away while everything is bright and fresh.

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