Lime-cured fish and tomato salad with dill
( SERVES 4 )
Photo by Babiche Martens
- Cut the fish into small pieces. Place in a bowl and cover with the lime juice and zest. Leave to marinate, while refrigerated, for 4 hours.
- Add the red onion, sliced tomatoes and dill. Season and return to the fridge for a further 2-3 hours before serving.