White Fish And Potato Ceviche - cooking recipe

Ingredients

1 1/2 lb waxy potatoes, peeled and diced
7 oz white fish fillets, skin removed, deboned and diced
1 None red onion, finely diced
4 tbsp fresh mint, chopped, plus extra leaves to garnish
1 None lime, juiced
4 tbsp olive oil

Preparation

Cook the potatoes in salted, boiling water for 6-8 mins, until tender. Drain and leave to steam as they cool.
Mix the potato, sea bream, onion, mint, lime juice and oil together and season. Chill for 20-30 mins, or until ready to serve. Serve garnished with mint leaves.