Ceviche (Naturally Gluten-Free)

Ingredients

• 500g sashimi-grade yellowtail or halibut, diced into 1cm cubes
• 200ml fresh lime juice, divided
• 100ml fresh lemon juice
• 1 Scotch bonnet chile, minced
• 1 red onion, thinly sliced
• 200g cherry tomatoes, halved
• 100g cucumber, diced
• 30g fresh cilantro, chopped
• 15g fresh mint, chopped
• 10g sea salt
• 5g Tellicherry black pepper
• 60ml extra virgin olive oil

Method

1. 1
   Combine diced fish with 100ml lime juice and sea salt; let sit 2 minutes to firm edges.
2. 2
   Add remaining lime juice and lemon juice; macerate 8–10 minutes until opaque throughout.
3. 3
   Fold in tomatoes, cucumber, red onion, and Scotch bonnet; season with black pepper.
4. 4
   Gently toss in cilantro and mint immediately before service.
5. 5
   Drizzle extra virgin olive oil over; serve in chilled bowls with lime wedges.