Tuna ceviche

Directions

1. Place the fish cubes in a non-reactive bowl. Drizzle over the lemon juice and stir to ensure that the fish pieces are completely covered. Cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator for about 4 hours, stirring occasionally. The lemon juice will cure the fish and it will be opaque when ready.

2. At this point add the tomatoes, bell peppers, olive oil and oregano then season with salt and black pepper, to taste. Stir well to combine then transfer to the refrigerator and chill for at least 1 hour before serving.

3. To serve, arrange on a plate and garnish with the mushrooms, avocado and onion rings.

4. Sprinkle over the chopped coriander or parsley leaves and serve.

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