Finely hack 2 de-seeded jalapeño's and slice 200g yellowtail in 1 cm cubes.
Mix the fish and the peppers in 1 tsp lime zest, 1 tbsp lime juice, 1/4 tsp sea salt and marinate for 5-10 mins.
Peel and slice a Lebanese (or small) cucumber
Toast 20g unsalted peanuts in a dry pan and roughly hack.
Serve as shown, with coriander leaves and some cress (which I forgot) on top
(Recipe by Donna Hay)
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from simple food, looking good
Yellowtail ceviche Recipe
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