The raw fish used here is cooked by lime acid. Use tortilla chips to scoop up the refreshing goodness.
This makes a good dipping bowl full – multiply as needed.
150-200g firm fish skinned and pin boned*
2 limes, juiced
1⁄2 small red onion, finely chopped or diced
1⁄2 – 1 green chilli, finely diced
1 tomato, very small diced
1⁄2 – 1 tablespoon virgin olive oil
1 tbsp coriander leaf, chopped
Pinch of salt, pepper and sugar
Prep the fish by chopping in to small dice – toss in the lime with a pinch of salt.
Cover and chill in the fridge for an hour – this will marinate the fish with the lime, sort of cooking it – hence it can be eaten raw.
Meanwhile prep all the other ingredients, mix together. Chill for up to an hour before needed – the fresher the better.
Serve with tortilla chips to dip, or as a starter with a mixed leaf salad.