Ceviche

Method

Cut the fish into small cubes and place in a non-metallic bowl, then pour over the fresh lime juice, ensuring the fish is completely submerged, and refrigerate for 30-45 minutes until the fish becomes opaque and firm. Whilst the fish cures, finely dice the red onion and chop the coriander and deseeded red chilli. Dice the tomatoes and avocado, keeping the avocado separate to prevent browning. Once the fish is cured, gently combine it with the lime juice, onion, chilli, coriander, and tomatoes, seasoning with salt and pepper. Fold through the avocado just before serving, drizzle with olive oil, and serve immediately with crispy tortilla chips or crackers.