FISH CEVICHE

Instructions

1. Place the fish and avocado in a bowl and add the lemon juice. Mix gently but well, then season with the salt, black pepper and cayenne pepper and give it another good mix, add your dashes of Worcestershire and Tabasco sauces, and give it a final mix.
2. Add the optional pineapple or mango and the tomato, red onion and coriander, and give it a final stir to combine.
3. Taste the ceviche – by now, the fish should have turned opaque and taken on a nice balance of salty and sour. Adjust seasoning if needed.
4. Serve the corn chips on the side to scoop up the ceviche.

Tips: Enjoy your ceviche fresh on the same day you make it, just be careful not to marinate the fish in lemon juice for too long, as it can easily become mushy. You can use any firm white fish for this dish, but if you’re not keen on raw fish, cooked prawns or shrimp make a tasty alternative.