Ceviche from Chef Robbie Krawcyzk
- Mix oil, chilli flakes, zest and juice of limes along with the seasoning and pour over the fish.
- The thinner the liquid the quicker the fish will cook, leave for at least 10 minutes.
- Finely shave the fennel on a mandolin into the mix adding a teaspoon of red onion and the finely diced cucumber.
- Season to Taste.
- Finish the dish with a sprinkling of herbs.