Ceviche (seafood salad)
Using a sharp knife, cut the fish into 1cm cubes.
Place in a bowl and squeeze the lime juice over the fish and stir gently to coat each piece. Set aside for 15 minutes, stirring halfway through.
Dice the mango, cucumber, capsicum, cherry tomatoes and red onion into ½ cm cubes and finely slice the chilli.
Stir through the fish mixture, and season to taste with salt and pepper.
Rest for another 10 minutes.
Dice the avocado into 1cm pieces and stir through with coriander leaves to serve.
Serve immediately with corn chips.
It is very important that the fish for this recipe is sashimi grade and suitable for eating raw. Source directly from your fishmonger to ensure food safety.