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Ceviche


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Ingredients

  • 250g Fresh fish – snapper, barramundi, ocean trout
  • Salt
  • Juice of 4 limes
  • 2 cloves of garlic, crushed
  • 1 red onion finely sliced
  • 1 bunch coriander finely sliced
  • 1 long red chilli finely diced
  • 1 stick celery heart sliced finely
  • 1 red capsicum, diced
  • 1-2 ripe tomatoes, sliced
  • Extra virgin olive oil
  • 1 small Lebanese cucumber, seeded and chopped
  • Freshly ground black pepper (or use pink peppercorns if you like)


Method
Dice the fish into small cubes, sprinkle with a little salt and squeeze over the juice of the limes and the crushed garlic and allow to sit for about 20-30 minutes and refrigerate. Add the other ingredients and mix well. Serve with a wedge of lime. A light, healthy refreshing summer dish.          

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