You may use a firm fleshed fish for this South American dish, as long as it is fresh. The fish is cooked by the action of the acidic lime juice.

Prepare these Ingredients

• 1 ½ lb halibut, turbot, sea bass or salmon fillets, skinned
• Juice from 3 limes
• 1-2 fresh red chilies, seeded and very finely chopped
• 1 tbsp olive oil
• Salt

For the garnish

• 4 large and firm tomatoes, peeled, seeded and diced
• 1 ripe avocado, peeled and diced
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp fresh coriander leaves

How to Make Ceviche Recipe

1. Cut the fish into strips measuring about 5 x 1 cm. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over the juice. Cover with clear film and leave for 1 hour
2. Mix all of the garnish ingredients, except for the coriander together. Set aside
3. Season the fish with salt and scatter over the chillies. Drizzle the olive oil. Toss the fish into the mixture, and then replace the cover. Leave to marinate in the fridge for 15-30 minutes more
4. To serve, divide the garnish among six plates. Spoon on the cevich, sprinkle with coriander and serve.