Add all ingredients to a high-speed blender. Blitz until all ingredients are fully incorporated. The smoothie should be thick and creamy, but feel free to add more milk or ice to adjust the consistency.
Top with extra pumpkin seeds, cacao nibs, hemp seeds, or coconut flakes if you have them on hand, and ENJOY!
1 ripe avocado, diced
1 small red capsicum, finely diced
1 tablespoon coriander, finely chopped
Juice and zest of half a lime
700-800g skinless super fresh fish, pin-boned and cut into 1cm cubes (I like snapper or kingfish)
120ml (½ cup) fresh lime juice (juice of approx. 3-4 limes)
370ml (1½ cups) coconut water
4 spring onions, finely sliced
2 tablespoons each of finely chopped coriander leaves and mint leaves (plus extra for garnish)
1-2 small red chilli, seeds removed and finely sliced
Good pinch of sea salt
Toss the fish, lime juice, coconut water, spring onions, herbs and chilli in a small bowl.
Cover and chill in the fridge for 4 hours (the lime juice will ‘cook’ the fish – you will see it go opaque).
Garnish with herbs or micro herbs and serve with good quality corn chips and avocado salsa.