7 days of power meals

Friday
Fight flu with fish
Ceviche of salmon and scallops with homemade salsa and toasted tortillas

Your shopping list:
6 fresh scallops
150g salmon fillet
Juice of 2 small limes
Black pepper
2 tomatoes
1 avocado
1 Spanish onion
Half a chilli
Handful of fresh coriander
Fresh flour tortillas
Olive oil
Method:
Place the scallops in boiling water for one to two minutes. Remove and transfer to a bowl of cold water. Cut the salmon and scallops into thin strips and lay them in a dish. Squeeze three-quarters of the lime juice so that the fish is lightly covered and sprinkle with pepper. Put it in the fridge for 45 minutes. Dice the tomatoes, avocado and onion and finely slice the chilli and coriander. Mix together and squeeze over remaining lime juice and one tablespoon olive oil. Serve with the fish and toasted tortilla. Serves two
The payback:
Because ceviche is raw (it’s “cooked” by the acidity in the lime juice), you’re getting the full benefit of all the fish’s antioxidants, which is great news for your immune system. Vitamin A – found in tomatoes, chillies, avocado and onion – prevents free-radical damage within the cells. The fish content also boosts levels of immunity-powering zinc and copper, to protect bones and tissue.