Ceviche Recipe

• 500 grams of firm white fish fillets (snapper, monkfish, etc)
• 1 large red onion, finely sliced or julienne
• 1 large fresh chili pepper, or Tabasco sauce to taste
• ¾ cup of fresh lime or lemon juice
• 1 heaped teaspoon of salt
• fresh lettuce leaves to serve
• 2 tablespoons of fresh coriander

Firstly wash and rinse the fresh fish thoroughly under cold water, cut into small cubes and place in a large bowl. Finely slice the red onion and combine with the fish. Add 1 heaped teaspoon of salt, one very finely chopped chili pepper without seeds or Tabasco sauce to taste and mix to combine. Pour the lime or lemon juice over the fish - enough to cover completely. Cover the bowl with plastic cling film and refrigerate for 1 to 1½ hours. Place a leaf of lettuce on a serving plate, pile on a heaped serving spoonful of the fish and onion mixture and sprinkle with freshly chopped coriander. Serve with steamed corn cobs and sweet potatoes.

(Serves 4 to 6)