Lime-cured fish and tomato salad with dill

Babiche Martens

Ingredients

500 g	Snapper fillets, or gurnard/terakihi
¼ cup	Lime juice (Main)
1	Lime, grated zest (Main)
1	Red onion, sliced
16	Tomatoes, assorted small
2 Tbsp	Fresh dill
1 to taste	Salt & freshly ground pepper

Directions

1. Cut the fish into small pieces. Place in a bowl and cover with the lime juice and zest. Leave to marinate, while refrigerated, for 4 hours.
2. Add the red onion, sliced tomatoes and dill. Season and return to the fridge for a further 2-3 hours before serving.