Prep time: 15-20 minutes

Happy Spring Equinox! 💐

I love this time of year here on the Costa Tropical, Granada… The change of seasons & changing of the crops.

Avocados & Papaya are still in season, but late March/April brings the short season for Loquats (Nispero in Spanish). A fruit I’d never heard of before moving here 15 months ago.

I was recently served a Lentil Ceviche starter in a village in the Alpujarras & I have wanted to make one ever since.

I therefore decided to try adding locally grown loquat & top with avocado.

Recipe:

🌶️1.5 Cup Cooked lentils

🌶️1.5 limes, juiced/squeezed

🌶️0.5 small jalapeno or serrano chili finely sliced/diced

🌶️2-3 Loquats skinned, de-seeded & finely diced

🌶️1 small tomato, diced

🌶️1/8 cup of finely diced red onion about

🌶️1/8 cup of finely sliced cilantro

🌶️Salt, black pepper,

🌶️ Extra Virgin Olive Oil (optional)

🌶️ 1/2 an avocado sliced for top plus extra loquat for decoration

Instructions:

1) Finely chop the onion & marinate for 10 minutes in the lime juice with seasoning.

2) Prepare all the remaining ingredients (apart from avocado & decoration) & place in a large bowl

3) Once the red onion has marinated, mix all ingredients together.

4) Tightly pack into a ramekin or mould (I used a pastry cutter).

5) Add avocado to the top (bottom if using a mould you’ll be tipping out). Leave in the fridge for 5-10 minutes.

5) Gently tip out or remove from mould. Add final decoration & serve.

Tags: World Flavours, Fish Alternative, Fish Free, Low Fat