Ceviche

Prep time: 25 minutes

Serves 4

 

Ingredients:

500 g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced

250ml lime juice, plus extra wedges to serve

2 sprigs spring onion, sliced into rings

2-3 green chillies, finely chopped

1 tomatoes, seeded and finely chopped

bunch coriander, roughly chopped

pickled radishes, to serve

2 tbsp extra-virgin olive oil

good pinch caster sugar

 

  1. In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
  2. Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar.