Ceviche is a super quick lunch or starter dish whereby marinating raw fish in citrus juices, essentially cooks the flesh by turning it white. This is a Peruvian dish which I have enjoyed at Lily and Bloom in Hong Kong as well as Chicha. The presentation of this dish is important as if you just hack about your fish and vegetables it will turn into a mushy mess which does not look very appetising. Nice, neat cubes are the trick so use a sharp knife and take your time!
What you need:
1 snapper fillet, deboned. We used wild, fresh snapper from MM Fresh
150ml citrus juices, so I used the uice of 1/2 orange, 1 lemon and 2 limes