Ceviche is a classic South American technique for preparing fish. Try it out for yourself and then use your delicious fish to make these flavour-packed fish ceviche tacos.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the fish
300 g angelfish, chopped
Zest of 1 lime
½ cup lime juice
¼ cup chopped coriander
For the salsa
½ cucumber, peeled and chopped
2 tomatoes, seeded and chopped
½ cup coriander
1 red chilli, seeded and sliced
1 red onion, finely chopped
1 tbsp olive oil
To assemble
12 tortillas, toasted
1 lime, wedges
2 tsp hot sauce
½ cup coriander

METHOD
1. For the fish, mix all the ingredients together. Season well. Cover and refrigerate for 15 minutes.
2. For the salsa, add the ingredients together and then gently fold into the fish mixture.
3. To assemble, spoon the fish salsa into the tortillas and serve with lime wedges, hot sauce and fresh coriander.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

For something a bit more budget-friendly, try our baked potato with tuna ceviche.