CEVICHE Ceviche, also known as seviche or cebiche, is an everyday fish salad eaten throughout the Islands of the Caribbean and all over Latin America. While marinating the fish in lime juice appears to "cook" it, be aware that the fish is raw. You will need approximately 10 limes for this recipe. 1 kg redfish fillets 1 1/2 cups fresh lime juice 1/4 cup canned jalapeño chili slices, drained 1/4 cup olive oil 1 large tomato, chopped coarsely 1/4 cup coarsely chopped fresh coriander leaves 1 small white onion, chopped finely 1 clove garlic, crushed

Remove any remaining skin or bones from fish; cut fish into 3 cm pieces.

Combine fish and juice in non-reactive large bowl, cover; refrigerate 4 hours or overnight.

Drain fish; discard juice. Return fish to bowl, add remaining ingredients; toss gently to combine. Cover; refrigerate 1 hour.

Serves 4.

TIP: Fish must be marinated with the lime juice in a non-reactive bowl (one made from glazed porcelain or glass is best), to avoid the metallic taste that can result if marinating takes place in a stainless-steel or an aluminum bowl. Ensure all of the fish is completely covered with juice.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]