Susie Noriega’s Peruvian Geviche

• 900 g very fresh fillets of white fish, monkfish, cod or plaice
• 2 lemons
• 4

Skin the fish; slice or cube into 1cm pieces and put 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, sliced onions and chillies and half of the finely diced red and green peppers. Cove