Use plaice, lemon sole, cod, coley or haddock.
Rinse and thoroughly dry the fish. Cut it into smallish cubes or strips, and put in a china or glass bowl. Put the onion with the fish and stir, then stir in the green pepper and chilli. Squeeze in the lime juice, and grind on a little salt and pepper. Tear most of the coriander leaves into shreds and add these. Mix together, cover and leave to stand in a cool place or refrigerator for 4–6 hours, stirring occasionally to make sure that all the fish comes into contact with the lime juice. When ready to serve, peel, deseed and chop the tomatoes. Serve the fish, together with its liquid, in bowls or on plates with a spoonful of diced tomato and the remaining coriander leaves for garnish.
Sometimes this is served on a bed of lettuce with diced avocado, or in half an avocado. In Colombia, it is often served like this with a few prawns added. Perhaps this is where the ubiquitous avocado and prawns originated.
© 1995 Frances Bissell. All rights reserved.