500 g fish fillet white such as haddock, halibut or pollack, skinned and thinly sliced firm
8 juice of lime (250ml/9fl oz)
1 onion red sliced into rings
1 handful olive green pitted finely chopped
2 to 2 chilies slit green finely chopped
2 tomatoes seeded chopped
1 bunch cilantro leaves roughly chopped
2 tbsp olive oil extra virgin extra-virgin
1 pinch sugar good
6 servings tortilla chips
Equipment
bowl
Directions
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.
