Starter Serves 3 1h 10 min
This classic Central American dish makes a great canapé served in Little Gem lettuce leaves. Add sliced avocado and salad for a light, healthy lunch. The acid in the lime denatures the fish proteins a little as cooking would, but it's still important to use very fresh fish.


  • 350g very fresh lemon sole fillets or other white fish
  • 1 tsp salt
  • juice of 4 limes (lemons will do but the result will not be as good)
  • 2 red chillies, finely chopped (more if you like it hot)
  • 1 garlic clove, crushed
  • 3 tomatoes, finely chopped
  • ½ red pepper, finely chopped
  • ½ red onion, finely chopped
  • ¼ cucumber, peeled, cut in half lengthways, then deseeded and finely chopped
  • 1 tbsp fresh coriander, finely chopped
  • 1 tbsp olive oil


Prep time: 1h
Cooking time: 10 min
  • Step 1

    Skin the lemon sole fillets and slice them finely. Place in a shallow glass or ceramic dish, sprinkle with the salt and cover with the lime juice. Leave in the fridge for 1-1½ hours, until the fish looks opaque.
  • Step 2

    Remove the fish from the juices and mix gently with the rest of ingredients in a bowl.
  • Step 3

    It's best served straight away but can be kept in the fridge for a few hours.