Lime-Marinated Fish (Ceviche)

  • 300g skinless and boneless sea bass or snapper fillets
  • 1 tsp salt
  • Juice of 4 limes
  • Juice of 1/2 orange
  • 1 aji amarillo chilli or red birdseye chilli, shredded or finely chopped
  • 1 small garlic clove, crushed
  • 1/2 red onion, diced
  • Small handful of roughly chopped coriander
  • Olive oil to taste
  • Maize tostada (fried, salted, sweetcorn kernels), to serve

1. Cut the fish into 2cm cubes and place in a medium bowl. Rub with salt and leave for 2 minutes.

2. Add all the citrus, chilli and garlic and leave to marinate for 10 minutes.

3. Meanwhile, soak the red onion in iced water for 5 minutes, drain, then gently stir into the fish.

4. Divide between two serving plates, scatter with coriander to your liking and drizzle with olive oil. Serve with the maize tostada on the side or sprinkle on top.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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