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Ceviche to beat the Christmas bloat

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And to the fish market in Puerto Mott, in Chile’s stunning Lake District, where my Celebrity Cruise ship docked.
It turns out Chilean salmon is a really big deal – it’s plentiful, delicious and cheap – which should come as no surprise seeing as this area is full of glacial lakes, fjords and rivers, but somehow I’d never considered.
Another thing I hadn’t realised was that ceviche is as popular here as in Peru, though here it’s spiked with Orange juice and garlic. At the fish market, amongst the stalls selling fish and seafood and the cafes cooking various fishy concoctions, were stalls with fresh fish empanadas and ceviche made with every fish imaginable, from halibut to sea urchin, selling at just £1 a pot. Alongside it, hot sauces made with the local, fruity ajo chilli, in various strengths, and salsa like that I described in my last post.
I tried salmon and halibut versions, but this recipe is equally good with bass or even tuna. You can slice the fish thinly but I prefer it in tiny dice. Try it with tortilla chips to serve with drinks, or in small bowls as a starter.
At this time of year, something this guilt-free and zingy will make everyone happy.

Serves 4 as a starter or 8 as a snack

450g salmon or halibut, skinned and cut into small dice
1 red onion, finely diced
1 clove garlic, very finely chopped
1 small red chilli, finely chopped
1 small bunch coriander, finely chopped
Juice of two lines
Juice of one orange
Juice of one lemon
1/2 teaspoon salt or to taste

Gently mix together the fish, onion, garlic, chilli and coriander. Mix together the citrus juice and pour over the fish mixture. Stir and season with the salt. Leave covered in the fridge for a minimum of 20 minutes or up to four hours before serving.

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