Pacific Ceviche

My Gran first made this dish after one of her visits to Fiji and it became a family favourite. We lived near the coast, and in summer we’d be out at sea just after sunrise bringing in a catch. Then it was back to the house for a breakfast of fried fish before going off to school. Later, for long hot lunches around the pool, this ceviche was a great refresher. Any fish will do as long as it’s skinned and boned.