Cooked - Ceviche - New Recipe

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Ceviche

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6.0

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced

Juice 8 limes (250ml/9fl oz), plus extra wedges to serve

1 red onion sliced into rings

Handful pitted green olives finely chopped

2-3 green chillies finely chopped

2-3 tomatoes seeded and chopped into 2cm pieces

Bunch coriander roughly chopped

2 tbsp extra-virgin olive oil

Good pinch caster sugar

Tortilla chips to serve

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge.
Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

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