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Ceviche served with poppadoms

Ceviche

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Ingredients
  

  • 400 g white fish suitable for eating raw Mackerel, trevally and queenfish are actually ok
  • .3 c lemon or lime juice fresh

Garnish with all or any of the following

  • .25 red onion diced finely
  • 8 cherry tomatoes
  • .5 avocado
  • 1 sm bunch coriander chopped
  • 1 t capers or jalapenos chopped finely
  • .25 t white or black pepper
  • sprinkle coriander powder to garnish

Instructions
 

  • slice fish finely and add lime or lemon juice. Leave to "cook" for 20mins or more. Toss the fish a few times for good contact with the lime juice.
  • Add all the garnishes in shortly before serving