Fish has always been a favourite and I didn’t realise quite how easy it was to eat raw until I started making ceviche earlier this year. People probably think of this as a summer dish, but it’s winter when limes are at their cheapest, and it’s a lovely fresh alternative to slow braises and lots of meat, or simply as a great starter or snack.
Ingredients
| 350 g | Trevally, or any fresh firm white fish (Main) |
| 3 | Limes |
| 1 | Orange, or tangelo |
| 1 tsp | Flaky sea salt |
| ½ | Red onions, thinly sliced |
| ½ | Red chillies, thinly sliced |
| 1 bunch | Fresh coriander, roughly chopped, plus save some for garnish |
| 1 packet | Corn chips, or tortillas, to serve |
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Directions
- Cut the fish into bite-sized chunks, and place in a bowl with the salt. Set aside.
- Juice the limes and tangelo, and add to the fish, being careful not to get any seeds in. Add the red onion, chilli, and coriander, and mix gently to combine.
- Set aside to marinate for about 20 minutes. You can leave it for up to a few hours.
