Coral Trout Ceviche

Ingredients:

• 450g Coral Trout, diced
• 1 cup lime juice
• 1/2 red onion, finely diced
• 1 tomato, diced
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh coriander
• Salt and pepper to taste
• Tortilla chips or tostadas for serving

Instructions:

1. In a non-reactive bowl, combine the diced Coral Trout, lime juice, and a pinch of salt. Cover and refrigerate for 30 minutes to 1 hour, or until the fish is “cooked” by the acid and appears opaque.
2. Drain the excess lime juice and mix the “cooked” fish with the diced onion, tomato, jalapeño, and coriander.
3. Season with salt and pepper to taste.
4. Serve chilled with tortilla chips or on top of tostadas.