Snapper and Scallop Ceviche

This is a simply sensational starter!  Fresh seafood, meltingly cured in the sharp tang of lime juice served with crisp radish and buttery avocado.  Light, luscious and lovely!

Serves 6

300gm of snapper fillet
100gm of scallops, roe off
Juice of 3 limes
2 tbs of coconut milk
1/2 tbs of olive oil
1 small clove of garlic, finely chopped
1/4 of a small red onion, very finely diced
1 long green chilli, very finely chopped (seeds removed if you so desire)
A handful of coriander leaves, roughly chopped ( some reserved for garnish)
3 radishes very finely sliced
1/2 an avocado, diced and drizzled with lime juice
Lime wedges
A sprinkle of paprika
Plain corn chips to serve

Very finely slice the snapper fillet on a slight angle, to get nice thin pieces. Finely slice the scallops into very fine discs.  Pop the seafood in a bowl and pour over the lime juice, coconut milk and olive oil.  Stir in the garlic, onion, coriander and chilli, season with sea salt and mix well to combine.  Cover with cling wrap and refrigerate for at least an hour.  Stir occasionally, just to make sure the fish is "cooked", it will turn a lovely opaque colour when it is done.

Drain the fish marinade into a jug and divide the ceviche between 6 plates.  Spoon over some marinade if you think the fish looks dry.  Top each plate with radish and avocado and sprinkle over the remaining coriander leaves.  Sprinkle a little paprika on top and serve with lime wedges and a bowl of corn chips in the middle of the table.......