Cod ceviche

Directions

1. Skin the fish and slice into 5mm thick strips. Place in a bowl along with the chillies, garlic, onions and coriander.

2. Mix thoroughly then add all the other ingredients. Mix once more, cover with clingfilm and refrigerate for about two hours.

3. Meanwhile, prepare the salsa. Add the lime juice to a large bowl, cut the avocados into large chunks before tossing in the lime juice.

4. Next add the spring onions, tomatoes, coriander leaves and chillies.

5. Add a generous amount of sea salt (you will need a lot to develop the flavour of the avocado), mix well and add freshly-milled black pepper to your taste. Chill for twenty minutes and serve with the fish.

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