We were supposed to have a dinner guest and bought a mountain of seafood with which to make Mexican treats and wash down with our selection of fine mescals. Sadly they cancelled so we waded through the mountain of seafood over the next few days starting with a typical Mexican ceviche salad served with crispy tortilla chips.
2 large slices of boneless ling fillet (chopped into 1/2 inch cubes)
Juice of six limes
3 tomatoes – finely diced
1 spanish onion – finely chopped
1 medium sized handful of chopped coriander
Mix ingredients into a bowl and leave in the fridge for about half an hour or until the fish turns white and appears ‘cooked’.