Ceviche clasico

SERVES 6 PREP TIME 15 MINUTES

¼ cup (60ml) apple cider vinegar 1 tablespoon caster sugar 2 tablespoons hot water

1 medium (170g) red onion, sliced thinly

1kg kingfish fillet

½ cup (125ml) lime juice

⅓ cup (80ml) coconut milk

1 fresh jalapeño chilli, chopped finely

¼ cup (60ml) extra virgin olive oil 1 (130g) Lebanese cucumber seeded, diced finely

¼ cup finely chopped coriander 1 clove garlic, crushed

1 medium (250g) avocado, chopped to serve: extra coriander leaves and corn chips

1 Stir vinegar, sugar and the hot water together in a small bowl until sugar dissolves. Stir in onion. Set aside for 10 minutes to pickle and soften.

2 Meanwhile, cut fish into 1cm pieces. Combine fish with remaining ingredients, except avocado and serving ingredients, in a glass or ceramic bowl. Cover; refrigerate for 10 minutes. Season to taste.

3 Spoon fish mixture and avocado into a large bowl. Top with drained pickled onion and extra coriander leaves. Serve with corn chips.

Not suitable to freeze.