Challenged with the task of 'cooking' something using only raw foods we came up with this delicious ceviche dish. The addition of lime juice to the raw fish helps to cure it and give it the authentic texture and beautifully sharp, tangy flavour that this national dish of Peru is known for. Served with a salad of raw kale, pumpkin seeds and avocado it's the perfect health food for the new year.
Peel and finely dice the red onion. Dunk the diced onion into ice cold water for 5 minutes to mellow to flavour before draining.
Skin and de-bone the fish, then cut into 1cm square pieces. Juice the limes over the fish and add a pinch of salt.
Chop the chilli, coriander and pineapple as fine as possible. Mix the drained onion and chopped pineapple, chilli and coriander into the fish and leave to marinate for 10 minutes.
Wash and shred the kale as fine as possible. Quarter, de-seed then dice the tomato flesh. De-stone the avocado and dice to match the tomato. Stir the celery salt and cumin into the warm coconut oil and toss over the kale, avocado and tomato.
Serve the ceviche on a plate keeping it in a neat pile and load up some of the kale salad on the side, finishing with a sprinkle of pumpkin seeds. Serves 4