Sea Bass Ceviche from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• sea salt
• freshly ground black pepper
• 1 red onion, finely chopped
• 2 large handfuls coriander leaves, roughly chopped
• 2 tbsp olive oil
• ½ small cos lettuce, finely sliced
• juice of 4 limes
• 250 g/9 oz very fresh firm sea bass fillets, skinned and very thinly sliced
• 1 red chilli, deseeded and finely chopped
• 2 tomatoes