Ceviche mix

• 1 small red onion, finely diced
  
• 1 small red pepper, finely diced
• 1 small green pepper, finely diced
• 1 small yellow pepper, finely diced
• Half an avocado, finely diced
  
• Segments of 1 lime
  
• 6 sprigs of coriander
• 4 cheeks of lime for garnish
  
• Extra virgin olive oil to coat

Dressing

• 250 ml of fresh lime juice, reserve half for curing
  
• 5 scud chillies
  
• 1 tsp of soft palm sugar
• 1 tsp of fish sauce
  
• 1 piece of garlic
  
• Freshly cracked pepper, to taste
  

To prepare the dressing, place all ingredients in a blender and blitz for 1 minute.

Seafood

• 10 fresh shrimp, sliced in half
  
• 100 gm of firm white fish, diced into 2 cm cubes
  
• 100 gm of salmon, diced into 2 cm cubes
  
• 100 gm of Tuna, diced into 2 cm cubes
  
• 100 gm of fresh calamari, sliced into strips

To finish the dish

Combine all the seafood in a bowl, cover with the reserved lime juice and cure for 3 minutes. Remove the seafood from the lime juice and drain off any excess juice. In a different bowl, combine the cured seafood with the Ceviche mix and add the spicy dressing, extra virgin olive oil, freshly cracked pepper and mix well. Best enjoyed immediately.