SALMON CEBICHE

400g / 14oz salmon filets

120ml / 4fl.oz. freshly squeezed lime juice
60ml / 2fl.oz. freshly squeezed orange juice
1 red onion, finely chopped
1 red capsicum (sweet pepper), deseeded and finely chopped
2 tbsp freshly chopped coriander (cilantro)
1 chili, deseeded and finely chopped
salt

Wash the fish under cold running water, pat dry on kitchen paper and finely dice.

Place the diced fish in a mixing bowl together with the remaining ingredients and mix to thoroughly coat.

Refrigerate for 2-4 hours before serving, mixing several times during the marinating period.

Serves 4 as a light lunch or 6 as a starter