Tarakihi Ceviche

Ingredients:
200g tarakihi fillet
Juice of 4 lemons
150g diced vegetables
(cut in small 4mm dices)
Corn chips
Coconut cream

Tomato Salsa
3 large tomatoes (halved, deseeded and chopped)
1 small onion (finely chopped)
1 chilli
1 garlic clove (crushed)
Salt and pepper
2 tbsp olive oil
Juice of 1 lemon

Instructions:
Cut tarakihi into 12mm cubes and cover with lemon juice - leave 15 to 20 minutes and drain.
Mix fish with coconut cream and vegetables then serve with salt and pepper as required.
Arrange tarakihi, salsa and corn chips onto 4 plates.

Serves: 4