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Ceviche

Herald on Sunday

Photo by Michael Craig

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Fish has always been a favourite and I didn’t realise quite how easy it was to eat raw until I started making ceviche earlier this year. People probably think of this as a summer dish, but it’s winter when limes are at their cheapest, and it’s a lovely fresh alternative to slow braises and lots of meat, or simply as a great starter or snack.

Ingredients

350 g	Trevally, or any fresh firm white fish
3	Limes
1	Orange, or tangelo
1 tsp	Flaky sea salt
½	Red onion, thinly sliced
½	Red chilli, thinly sliced
1 bunch	Fresh coriander, roughly chopped, plus save some for garnish
1 packet	Corn chips, or tortillas, to serve

Directions

Cut the fish into bite-sized chunks, and place in a bowl with the salt. Set aside.
Juice the limes and tangelo, and add to the fish, being careful not to get any seeds in. Add the red onion, chilli, and coriander, and mix gently to combine.
Set aside to marinate for about 20 minutes. You can leave it for up to a few hours.