Ceviche from Chef Robbie Krawcyzk

  • Mix oil, chilli flakes, zest and juice of limes along with the seasoning and pour over the fish. 
  • The thinner the liquid the quicker the fish will cook, leave for at least 10 minutes.
  • Finely shave the fennel on a mandolin into the mix adding a teaspoon of red onion and the finely diced cucumber. 
  • Season to Taste.
  • Finish the dish with a sprinkling of herbs.