Mark's raw fish

This raw fish recipe comes from Mark Compton who says it uses fresh spring ingredients which are readily available now. He adds: "This raw scallop addition to the classic raw fish dish I learnt from Hennie Sillerman, the head chef at Hotel du Vin in the 1990s. As usual, the leftovers are great the next day!"

Ingredients

1 whole	Red onion
1	Spring onion
3 fillets	White fish, dory works well (Main)
100 g	Scallops (Main)
4	Limes, use up to 5, zest and juice
½	Red capsicums, finely sliced
2	Tomatoes, roughly chopped
1 can	Coconut cream
1 sprinkle	Coriander leaves, finely chopped for garnishing

Directions

1. Finely dice red and spring onion, add cut fillets of dory in small cubes. Soak scallops, fish and onions in lime juice for 12 hours or overnight in fridge.
2. Add lime zest, capsicum, tomatoes and coconut cream. Season appropriately with salt and use pepper if you like. Leave in fridge for at least 2 hours or longer.
3. Garnish with freshly chopped coriander and serve with fresh crusty bread and a dry riesling.