Fish and Shellfish Ceviche

• 250 g (8 oz) lemon sole fillets, skinned
• 250 g (8

Cut the sole fillet’s in half down the middle, and then into thin strips. Dice the cod and monkfish or halibut. Remove the muscle from the scallops, and separate the coral from the flesh. Leave each coral whole, and slice the round part in half. Put all the fish in a china or glass bowl. Slice the softened chilli, having first removed the seeds, and stir with the rest of the ingredients into th