A firm part of Peru’s National Heritage, the ceviche is a delicious and healthy seafood treat that makes an excellent appetiser too.

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
For the fish
500 g good quality firm white fish, cut into cubes
Sea salt
Black pepper, freshly ground
1 tsp lime zest
¼ cup lime juice
¼ cup lemon juice
1 red chilli, sliced
½ red onion, thinly sliced
To assemble
6 lettuce leaves
2 tbsp olive oil
2 radishes, thinly sliced
½ cup coriander
1 lime, sliced for serving
4 sweetcorn, chargrilled, for serving

METHOD
For the fish
1. Rinse the fish in cold water and pat dry with a paper towel. Transfer the fish to a bowl and add salt, pepper, the lime zest, lime juice, lemon juice and chilli. Gently toss to combine then cover and refrigerate for 10–15 minutes.
2. While the fish is marinating, soak the onion in a bowl of chilled water then drain and set aside for serving.
To assemble
1. Lay the lettuce leaves on a platter and top with the marinated fish. Drizzle with olive oil and scatter the radish slices, coriander and onion over the fish.
2. Serve with lime wedges and sweetcorn.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Serve your ceviche with these traditional Peruvian grapefruit cocktails.