It's hard to beat this classic ceviche recipe, but feel free to add chopped jalapeno chillies, baby cos leaves and corn chips for serving.
2 tbsp lime or lemon juice
1 tsp caster sugar
1 tsp sea salt flakes
150ml fresh young coconut juice
400g sashimi-grade white fish (such as kingfish, mahi mahi) cut into small cubes
1 green or red chilli, finely sliced
1 tomato, finely diced
8 grape or cherry tomatoes, halved
1 avocado, cut into cubes
1/2 red onion, finely sliced
3 tbsp picked coriander leaves
1 tbsp extra virgin olive oil
Mix the lime juice, sugar and salt in a glass bowl, stirring well, then add the coconut juice. Add the cubed fish and toss well. Cover and refrigerate for two to three hours, tossing once or twice. Drain off the marinade, and refresh the fish with a little extra lime juice and coconut juice.
Add the chilli, tomatoes, avocado, red onion and coriander leaves to the fish, and gently toss. Arrange on four dinner plates, drizzle with olive oil and serve.