Lime-Cured Fish with Chilli Padi and Pink Onions
This is one of my best-loved dinner party creations. It looks and tastes like it’s way harder work to make than it actually is. Much like Peruvian ceviche, fresh fish is cured in citrus juices. Here, we use lime juice, as well as fish sauce for saltiness and bird’s eye chilli for heat. The zippy acidic marinade lightly ‘cooks’ the raw fish and red onions, taking away their sharp edge. While the dish works beautifully as a simple side dish to have alongside other bits, I also like serving it as a starter or a snack with prawn crackers.
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