Ceviche

• 1 lb / 455 g white fish fillets, skinned
• 1 medium onion, peeled and very finely sliced

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 hour