Ingredients

• 500 dkg Red fish fillet best snatched red skinless weight (cut into thin slices)
• 1 cup lime juice (from 8 large limes)
• 3/4 cup diced tomatoes
• 4 (about 1/2 cup) medium radish, cut into crescents
• 1/4 cup fresh orange juice

• 1 teaspoon finely chopped serrano chilli or 2 teaspoons finely chopped jalapeña peppers
• 1 teaspoon sea salt (to taste)
• 1/3 cup chopped fresh coriander leaves
• 2 tablespoons salted roasted pumpkin seeds pepitas

Cooking guidelines

Put the chopped fish in a medium bowl and add the lime juice. Make sure the fish is perfectly immersed in the juice. Put in the fridge for 30 minutes.

Take the fish out of the fridge and pour the juice. Add tomato, radish, orange juice, chili peppers and salt. Finally, sprinkle with coriander and pumpkin seeds and salt to taste. Serve immediately and you can top up with bananas.