500g red snapper (or john dory) fillets, sliced into 1cm-wide strips
salt, to season
½ cup freshly squeezed lime juice
½ medium red onion, very finely diced
2 red serrano chillies (seeds intact), finely chopped
2 firm but ripe tomatoes, finely chopped
⅔ cup pitted green olives, torn apart
½ cup coriander, finely chopped
½ cup flat-leaf parsley, finely chopped
⅔ cup extra-virgin olive oil
½ cup pimento, finely chopped
2 tbsp Worcestershire sauce
2 tbsp caster sugar
1 tbsp dried oregano
salt, to taste (extra)
¼ cup coriander leaves (extra), to serve
lime wedges, to serve
8 x 10cm corn tortillas, grilled or barbecued, to serve
1 Put fish in a Pyrex or other non-reactive dish. Season with salt and lime juice. Leave for 15 minutes. Rinse fish briefly in cold water and drain well. Return fish to dish.
2 To make marinade, combine onion, chilli, tomato, olives, coriander, parsley, oil, pimento, Worcestershire sauce, sugar, oregano and salt (extra) and mix well with the fish. Cover and refrigerate for 1 day.
3 Serve ceviche in glass dishes with coriander (extra), lime wedges and tortillas on the side.