Mofo Green Jalapeño Ceviche

  • 500g boneless , skinless, white, semi firm to firm flesh fish. e.g.. Snapper
  • 2 tbsp finely sliced spring onion
  • Juice of 2 Lemons
  • Juice of 3 limes
  • 1 tbsp Mofo Green Jalapeño hot sauce
  • 1 tsp salt
  • 1/2 cup loosely packed coriander leaves
  • 1/2 cup loosely packed mint leaves
  • 1 finely sliced fresh green jalapeño chilli

Prep fish and ensure there are no scales, bones or skin. Dice the fish into 1.5cm cubes. Juice the fresh lemons and limes into a bowl with the salt. Place the fish cubes into the bowl with the citrus cure and gently stir. Cover the bowl with clingfilm and place in the refrigerator for 5-10 minutes or until the fish begins to be cooked by the citrus acid and turn opaque. Remove from the fridge and add the hot sauce, spring onion, fresh jalapeño and herbs to the bowl. Gently combined all the ingredients with the fish and serve on small plates for individuals or as a share platter. Serve with tostadas for some extra crunch.