• 2 lbs (900 g) very fresh white fish, monkfish, cod or plaice
• 2 cloves of finely chopped garlic
• 1–2 fresh chillies
• 4 limes
• 2 lemons
• 3 ozs (85 g/scant 1 cup) finely sliced onions
• fresh coriander
• salt and freshly ground pepper

Garnish

• crisp lettuce leaves
• 5–6 spring onions
• sweetcorn
• 1 green pepper and 1 red pepper, finely diced
• 2 avocados

Clean, fillet and skin the fish; slice or cube into ½ inch (1 cm) pieces and put it into a deep stainless steel or china bowl. Squeeze the juice from the lemons and limes and pour over the fish. Sprinkle with salt, freshly ground pepper and chopped garlic. Cover and leave to marinade for 3 or 4 hours in a fridge. Next add the fresh coriander and chillies and half of the finely diced red and green peppers. Cover and leave for 2½ hours in the fridge. Then serve or keep covered until later.