• 500g firm white fish fillets
• juice 8 limes (250ml/9fl oz), plus extra wedges to serve
• 1 red onion, sliced into rings
• 2-3 green chilies, finely chopped
• 2-3 tomatoes, seeded and chopped into 2cm pieces
• bunch cilantro, roughly chopped
• 2 tbsp extra-virgin olive oil
• tortilla chips, to serve

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.

Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the chilies, tomatoes, cilantro and olive oil, stir gently, then season with a good pinch of salt. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer