Chef Shaun Golan of The Mariner makes a Mexican staple for your Cinco de Mayo celebrations: ceviche.
Serves 2-3 for an appetizer
8oz extremely fresh fish, such as fluke, snapper or sea bass
1/2 of small red onion, thinly sliced
1 fresno chilli, thinly sliced
1 serrano chilli, thinly sliced
Juice of 2 limes, freshly squeezed
Juice of 1/2 orange, freshly squeezed
1/2 cup cilantro leaves, roughly chopped.
Coarse sea salt, to taste
Slice fish thinly.
Combine all ingredients in a mixing bowl and gently toss.
Allow to marinate in refrigerator for approx. 20 minutes.
Serve with warm tortilla chips.