The tangy chipotle chilli sauce takes this ceviche to another level. Make a big platter to eat with crisp baked corn tortillas and your friends will love you.
Using a large sharp knife, cut the fish against the grain into paper-thin slices. Put the slices in a shallow non-metallic container and pour in the orange juice and 140 ml (
Meanwhile, put the onion in a small bowl with 125 ml (
To make the chilli drizzle, combine all of the ingredients in a small bowl with a pinch of salt.
Drain the fish well, dress with salt and the remaining lime juice, then arrange the fish and pineapple pieces on four plates or one serving platter. Scatter with the drained onions, chopped chilli and coriander leaves. Drizzle the chilli sauce around the edge of the plates and serve with Baked Tortilla Chips and lime wedges.
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