White Fish Ceviche with Lime, Chilli and Coriander

Ingredients

• 500 g very fresh firm white fish fillets, skin removed and thinly sliced
• 250 ml fresh lime juice
• 1 red onion, thinly sliced
• 2 green or red chillies, finely chopped
• 2 tomatoes, deseeded and chopped
• 1 handful fresh coriander, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 pinch caster sugar
• salt to taste

Method

1. Place the fish and sliced onion in a glass or ceramic bowl.
2. Pour over enough lime juice to completely cover the fish.
3. Cover and refrigerate for about 60 to 90 minutes until the outside of the fish has turned opaque.
4. Drain off the lime juice.
5. Gently mix in the chilli, tomatoes, coriander and olive oil.
6. Season with salt and a small pinch of sugar.
7. Serve chilled with lime wedges or tortilla chips.