Mexican Ceviche

Ceviche is a typical Latin American dish that 'cooks' raw fish using citric juice. It is originally thought to be from Peru. This is a Mexican version which adds tomato, coriander and avocado. Serves 2.

2 fillets white fish
1/2 red onion
2 tomatoes
5 lemons
small bunch coriander
avocado
chili sauce
salt

tostadas to serve (if you can't get these then plain tortilla chips will do)

Cut the fish up into small pieces and put into a bowl. Finely slice the onions, chop the tomatoes and coriander and add to the fish. Add lemon juice until all the fish mixture is covered and season with salt. Leave for aprox 24 hours, stiring occasionally.

Serve on top of a tostada, with avocado and chili sauce and salt to taste.