On a hot, sunshine-filled afternoon, we decided to recreate the "classic" ceviche - packed with flavour, fresh and ridiculously easy (not to mention very high on the good-for-you-scale). If you're a little worried about the concept of raw fish - click here for a little reassurance.
A hint we received while dining - only add the red onion just before serving - adding it to the marinade earlier can overwhelm the delicate flavour of the fish.
250g firm white fish (we used yellowtail)
1/2 red onion, finely sliced
generous pinch of salt
small handful of fresh coriander, roughly chopped
1/2 tsp dried chilli flakes
juice and zest of 4 lemons
Remove all skin and bones from the fish (if necessary) and cut into 2cm cubes. Mix the lemon juice, zest, salt and chilli in a shallow bowl, and add the fish. Gently coat all the fish in the lemon marinade, then cover the bowl and place in the fridge to marinate for 2 hours. Before serving, toss through the coriander and sliced red onion.