Summertime ceviche

Vanessa Lewis

Tuna, snapper and trevally are fantastic fish to marinate, any of these will do this dish justice.

Ingredients

300 g	Fish fillets, such as trevally, tarakihi or snapper (Main)
3 large	Limes, use the juice only (Main)
1 tsp	Sea salt flakes
250 ml	Coconut cream
¼	Onions, very finely chopped or minced
1	Green chilli, 1 finely chopped
8	Lettuce leaves, to serve
1 sprinkle	Red chilli, slices to serve
1 sprinkle	Coriander leaves, to serve

Directions

1. Cut the fish into small bite-size pieces and place in a glass or plastic bowl.
2. Add the lime juice, salt, coconut cream, onion, and the chilli to your taste. Mix well, cover and leave to marinate in refrigerator for 1 hour.
3. Just before serving arrange the lettuce leaves on a platter.
4. Divide the marinated fish into the lettuce leaves and garnish with red chilli slices.

Also try:

• Sesame crusted tuna