By Keith Floyd
This dish uses very fresh, raw fish, tenderised in a spicy Mexican marinade. I used scallops, halibut and fresh prawns, but you can use salmon or any fish you like.
Combine the tomatoes, chillies, Tabasco, lemon and/or lime juice and tomato ketchup in a blender. Stir in the onion and coriander. Pour over the raw fish and leave to marinate in the refrigerator for 3 hours. Serve with crusty bread or corn chips.