White Fish and Olive Ceviche

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White Fish and Olive Ceviche

White Fish and Olive Ceviche

Ingredients
Method

Ingredients

Method

500g firm white fish fillets, skinned and thinly sliced
Juice of 8 limes
1 red onion, sliced into rings
10 green olives, chopped
3 green chillies, chopped
2 tomatoes, deseeded and chopped
Bunch of coriander, chopped
2 tbsp olive oil
Pinch of sugar
Tortilla chips, to serve

Mix the fish, lime juice and onion rings in a large glass bowl, and make sure the juice covers the fish completely. Cover, and place in the fridge for 90 mins.
Remove the fish and onion and place into a clean bowl, and pour away the juice. Add the tomatoes, coriander, chillies, olives, and olive oil, stir gently to coat, and season well. Serve chilled with tortilla chips - delicious!

20 mins

6 serving

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