Lime-cured fish and tomato salad with dill

Lime-cured fish and tomato salad with dill. Photo / Babiche Martens

Serves 4

500g fresh firm fish fillets, e.g. gurnard, snapper or terakihi
1/2 cup lime juice
Finely grated zest of one lime
1 small red onion, sliced
16 assorted small tomatoes
2 Tbs fresh dill
Salt and freshly ground black pepper

1 Cut the fish into small pieces. Place in a bowl and cover with the lime juice and zest. Leave to marinate, while refrigerated, for 4 hours.

2 Add the red onion, sliced tomatoes and dill. Season and return to the fridge for a further 2-3 hours before serving.