Spanish-Style Ceviche

Serves 4

500g firm flesh fish
½ red onion, peeled and finely diced
¼ tsp salt
Juice 5 limes
4 Tbsp Pons moscatel vinegar
½ tsp Pons paprika flakes
1½ cups Alicos salsa pronta di pomodoro
1½ tsp Pons arbequina extra virgin olive oil (EVO)
1 small punnet coloured cherry tomatoes, halved
Coriander leaves, to garnish

Cube fish into 2cm pieces and place in a non-reactive bowl with lime juice, red onion, salt and moscatel vinegar for 30 minutes.

Add paprika flakes, pomodoro, EVO and cherry tomatoes and leave refrigerated for a further 40-50 minutes, stirring occasionally.

Serve with an extra drizzle of EVO and garnish with coriander leaves.