Ceviche

Ceviche is the national dish of Peru and is also popular in Mexico and Central and South america.
In its traditional form ceviche is made from chunks of white fish, lime juice, onion and chili. We made our ceviche from terakihi, a New Zealand white fish.
400g of fish was marinated in the juice of one large lemon and two large limes (approx 3/4 cup of citrus juice) with 1/4 cup of cider vinegar and salt & ground black pepper for two hours.
Cucumber, capsicum, tomato, spring onion and celery were chopped and added to the marinated fish. Red onion is also a good addition to the dish. The finishing touch in this case was half an avocado to which was added a few drops of balsamic vinegar, olive oil and black pepper. This serves 3 people as a main meal.
Although it is an uncooked fish salad the action of the fruit acid on the fish means that when it is served it is no longer technically 'raw'.