Name: White Fish and Nectarine Ceviche
Prep time: 1 h
Ingredients: 100g skinless firm white fish, such as snapper or kingfish, cut into 1cm pieces; ¼ small red onion, finely chopped; 100ml lime juice; 1 yellow nectarine, cut into 1cm pieces; 1 tbs finely chopped coriander; 1 tbs finely chopped mint; 1 long red chilli, seeds removed, finely chopped; 2 x 30g radish, julienned; ½ ripe avocado, finely diced; toasted bread or butter lettuce leaves, to serve

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Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes to "cook" and become opaque.
Add remaining ingredients to bowl, and stir gently to combine. Set aside in the fridge for 15 minutes to allow flavours to develop. Serve ceviche with bread or lettuce as desired.

Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes to "cook" and become opaque.
Add remaining ingredients to bowl, and stir gently to combine. Set aside in the fridge for 15 minutes to allow flavours to develop. Serve ceviche with bread or lettuce as desired.

Combine fish, onion and lime juice in a glass or ceramic bowl, season and leave for 45 minutes to "cook" and become opaque.
Add remaining ingredients to bowl, and stir gently to combine. Set aside in the fridge for 15 minutes to allow flavours to develop. Serve ceviche with bread or lettuce as desired.

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