Herby trout ceviche

• 1 lemon, zested and juiced
• 2 limes, zested and juiced, plus extra for serving
• 100 g spring onions
• 1 red chilli, thinly sliced
• 1 sweetcorn cob
• 400 g Woolworths fresh trout fillets, cubed
• 5 g fresh coriander
• 1 T Tabasco sauce
• salt, to taste
• salt-and-vinegar chips, for serving

Combine all the ingredients except the chips. Cover and chill for 30 minutes. Spoon onto a platter and serve with the chips.

Cook's note: You could serve this ceviche with taco shells, freshly cut avocado and a heap of shredded lettuce.

Find more fish recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa