500g halibut, turbot, sea bass or salmon fillets, skinned
Juice of 3 limes

For the garnish
4 large firm tomatoes, peeled, seeded and diced
1 ripe avocado, peeled and diced
1-2 fresh red chillies, seeded and very finely chopped
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon fresh coriander leaves


Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice, sprinkle with salt. Cover with a clear film (plastic wrap) and leave for 1 hour.
Mix all the garnish ingredients, except the coriander, together. Set aside.
Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, and then replace the cover. Leave to marinate in the fridge for 15-30 minutes more.
To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.

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