Asian Ceviche

Serves 4

1 fillet salmon, cubed and skin removed.
1 fillet white snapper, cubed and skin removed
2 large tomatoes, cubed
1 Thai honey mango, cubed
1/2 a medium bulb red onion, finely chopped
1 small clove garlic, grated
6 stalks spring onions, sliced
1 handful coriander, chopped
2 red chili padi, very finely chopped with seeds
6-8 calamansi, juiced
sliced avocado to garnish (optional)
2 pinches salt
fresh ground black pepper
Optional: flour tortillas for the basket.

1. Mix ingredients (except fish skin) together and leave in fridge for 10 mins.

2. Optional: Drizzle olive oil, salt and pepper on the skins on both sides and leave on the grill to let the fat drain about 10 -15 minutes snapper skin takes slightly longer.

3. Optional tortilla bowl: Preheat oven to 190 celsius. Invert your muffin tin and nestle one tortilla in between four cups. Bake for about 15 minutes until golden brown. Remove and cool. Spoon ceviche in the bowls and serve.