Prep 0 h : 0 m
Cook 0 h : 0 m


  • 1kg skinless redfish fillets

    375ml lime juice

    40g pickled sliced jalapeƱo chillies, drained

    4 tbsp olive oil

    250g mixed baby tomatoes, chopped coarsely

    4 tbsp finely chopped fresh coriander

    100g red onion, thinly sliced

    1 clove garlic, crushed


  • Remove any remaining skin or bones from fish; cut fish into 2.5cm pieces.

    Combine fish and juice in a non-reactive large bowl.

    Cover; refrigerate overnight.

    Drain fish; discard juice.

    Return fish to bowl, add remaining ingredients; toss gently to combine.

    Cover; refrigerate for an hour to allow the flavours to develop.

    Season to taste and serve.