Lime Ceviche with Green Relish
Photography by Aaron McLean.

Use only the freshest fish when making ceviche - this simple relish adds a fresh vibrant burst of flavour to every bite.
Serves: 4
INGREDIENTS
300 grams firm white fish fillets
juice 2 limes
1 lime, quartered
Relish
½ cup finely diced telegraph cucumber
1 long green chilli, seeded and finely chopped
1 spring onion, sliced finely
3 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Slice the fish very thinly and place in a single layer on a large lipped tray.
Spoon the lime juice evenly over the top then cover and chill for 30 minutes.
Relish: Combine all the remaining ingredients in a bowl and season.
Lift the fish out of the lime juice and arrange on a large platter. Season with salt and pepper.
Spoon over the relish then drizzle with olive oil and another squeeze of lime juice.
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!