Ceviche

counts as 1 of 5 a day cured fish fish good for you marinaded fish marinated fish raw fish south america

N/A

Serves 6 as a starter

Source

Ingredients

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

juice 8 limes (250ml/9fl oz), plus extra wedges to serve

1 red onion , sliced into rings

handful pitted green olives , finely chopped

2-3 green chillies , finely chopped

2-3 tomatoes , seeded and chopped into 2cm pieces

bunch coriander , roughly chopped

2 tbsp extra-virgin olive oil

good pinch caster sugar

tortilla chips , to serve

Method

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.

Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.