Ceviche

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy.

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion, sliced into rings
handful pitted green olives, finely chopped
2-3 green chillies, finely chopped
2-3 tomatoes, seeded and chopped into 2cm pieces
bunch coriander, roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips, to serve

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.
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.