Ceviche

Raw fish 'cooked' in sharp lime juice with red onion, chilli and coriander. Fresh, bright and ready in minutes.

Ingredients

• 500 g very fresh white fish fillet, in 2 cm cubes
• 150 ml lime juice, freshly squeezed
• 1 red onion, thinly sliced
• 1 red chilli, finely chopped
• 1 tsp salt
• 1 handful fresh coriander, chopped
• 1 sweet potato, boiled and sliced
• 1 corn on the cob, boiled and sliced

Method

1. Rinse the onion slices in cold water for a minute and drain, to soften their bite.
2. Toss the fish with the salt and chilli in a non-metal bowl. Pour over the lime juice.
3. Leave for 8 to 10 minutes, stirring once, until the fish turns opaque on the outside.
4. Stir in the onion and coriander. Serve straight away with the sweet potato and corn alongside.
5. Use fish from a trusted supplier that is sold for raw eating.