White Fish and Olive Ceviche
- 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