Use only the freshest fish when making ceviche - this simple relish adds a fresh vibrant burst of flavour to every bite.
300 grams firm white fish fillets
juice 2 limes
1 lime, quartered
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
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.