Name: Ceviche
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating (Note 1); 1/4 red onion, very finely sliced using mandolin (so it "flops"); 2 tsp fresh jalapeño, finely chopped (or green chilli) – add more or less for spiciness; 8 cherry tomatoes, halved (large ones quartered); 1/4 tsp black pepper; 1/3 cup lime juice, fresh (or lemon juice); 1/2 tsp salt, cooking / kosher (or 1/4 tsp table salt, Note 2); 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes; 1/4 cup coriander/cilantro leaves, roughly chopped (sub chives); 2 tbsp extra virgin olive oil (Note 3)

Ingredients

“Cooked” fish:

400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating (Note 1)
1/4 red onion, very finely sliced using mandolin (so it "flops")
2 tsp fresh jalapeño, finely chopped (or green chilli) – add more or less for spiciness
8 cherry tomatoes, halved (large ones quartered)
1/4 tsp black pepper
1/3 cup lime juice, fresh (or lemon juice)

Add ins:

1/2 tsp salt, cooking / kosher (or 1/4 tsp table salt, Note 2)
1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
1/4 cup coriander/cilantro leaves, roughly chopped (sub chives)
2 tbsp extra virgin olive oil (Note 3)

Steps

Make 1.25cm / 1/2" cubes by cutting the fish.
For the 5-minute lime stage, put the fish in a bowl with the onion, jalapeño, tomato, pepper and lime juice. Toss gently and leave for 5 minutes, mixing gently once during that time.
Sprinkle on the salt before adding the avocado, coriander and olive oil. Stir gently and serve at once with corn chips; the post has other serving ideas.
The ceviche stays good for about 20 minutes; after that the fish begins to overcook and become firm. For food safety reasons, do not leave it overnight.