Walking the dog yesterday by the marina gave a sense of freshness. The air, the sea, a shag perched on a pier, the oysters under the docks. You can’t beat the smell of sea air and fresh fish. Here is my recipe for ceviche, which I learnt how to make from a Peruvian, but have added my own twist. 
I use any fish as long as its fresh. I have used trevally because it has quite a firm texture or tarakihi. Cut up the fish into approx 1 cm pieces. Cover these in freshly squeezed lemon juice. I don’t mind using quite a bit of lemon juice, it gives it a good fresh flavour once the coconut milk is added. 
While the fish is cooking in the lemon juice, chop up red onion, fresh chilli, 
fresh mango and avocado into small pieces. Finely chop a handful of coriander, don’t be shy with the coriander. 
Add all these ingredients to the fish. Then add coconut milk and salt to taste. 
This dish is delicious as an entrée/main or salad. Enjoy 🙂
