Ceviche on flat bread crackers

Ingredients

500 g	White fish fillets, very fresh, skinned and boned (Main)
1	Yellow capsicum, cored and seeds removed
2	Candied lemon peel, juice only (Main)
½ tsp	Sea salt
1	Green chilli, deseeded and finely chopped
1 small handful	Coriander leaves
1 small bunch	Chives
130 g	Flatbread crackers, such as Pams Linseed & Sesame Flatbread Crackers (Main)

Directions

1. Cut the fish into very small pieces, about 1cm, and place in a bowl. Cut the capsicum into thin strips then into very small dice. Place in with the fish, cover and place in the fridge.
2. Mix together the lemon juice, salt andchilliin a small bowl. Stir the lemon juice mixture into the fish and leave to sit for 15 minutes. Stir in half the coriander leaves, snip in half the chives and mix well to combine.
3. Top flat bread crackers with ceviche and sprinkle with extra salt, if needed. Top each with the remaining coriander leaves and snipped chives.