Ceviche

• firm white fish500g g

  fillets, such as haddock, halibut or pollack, skinned and thinly sliced

• juice 8 limes

  (250ml/9fl oz), plus extra wedges to serve

• red onion↗1

  sliced into rings

• green olives↗handful pitted

  finely chopped

• 2-3 green chillies

  finely chopped

• 2-3 tomatoes

  seeded and chopped into 2cm pieces

• corianderbunch

  roughly chopped

• extra-virgin olive oil↗2 tbsp tbsp
• caster sugar↗good pinch

  good pinch

• tortilla chips

  to serve

Step-by-step instructions

1. 1

   In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.

2. 2

   Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.