GREEN CEVICHE

I like to toss the fish with the dressing and serve it immediately, but if you prefer a more ‘cooked’ version, cover and chill until it’s cured to your liking.

500 grams fish fillets, very thinly sliced 2 slim stalks celery, thinly sliced 2 spring onions, thinly sliced 2 long green chillies, thinly sliced ½ cup diced cucumber

DRESSING

¼ cup each packed coriander and parsley finely grated zest and juice 2 large limes 2 cloves garlic, crushed

¼ teaspoon chilli flakes ½ cup olive oil 1½ teaspoons sea salt

TO SERVE

2 medium green tomatoes, thinly sliced

1 avocado, sliced

4 bagels, thinly sliced and toasted

2 limes, quartered

200 grams sour cream

DRESSING:

Place all the ingredients in a mini prep and process until smooth and bright green. It should be quite tart from the lime juice.

Tip into a large bowl, add the fish and all the remaining ingredients, turning gently to coat everything.

TO SERVE:

Place the tomatoes and fish in a serving bowl and arrange the remaining ingredients alongside. Spread the bagels with sour cream then top with tomato, avocado and the fish. SERVES 4 AS A LIGHT MEAL