Fijian Ceviche

Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru.

Ingredients

• 450 gr. boneless and skinless sea bass fillet, cut into small pieces
• 1 cup white vinegar
• 3/4 cup coconut milk
• 1/4 cup finely chopped fresh cilantro
• 3 green onions, chopped thinly
• 1 ripe tomato, seeded and chopped finely
• 1 small red pepper, seed, and chop finely
• 1 small yellow pepper, seed, and chop finely
• 1/2 small red onion, finely chopped
• 2 tablespoon. freshly squeezed lime juice and slices for serving
• Kosher salt and freshly ground black pepper

Directions

1. In a large bowl, combine chopped fish with white vinegar.
2. Leave to marinate for 30 minutes, then drain and rinse the fish.
3. Return the fillets to the bowl along with the coconut milk, cilantro, green onions, tomato, bell peppers, and red onions, and stir gently.
4. Add lime juice, salt, and pepper and refrigerate for 20-30 minutes.

Enjoy your meal!