Cooking with Bruce: Fish ceviche

This was dinner on Good Friday, I'm sure there's something biblical hidden there. The recipe is originally from Cuisine, and I haven't changed it much.

Washed down by a Marston's Pedigree, which worked well with the chilli/salt.

1 fillet of fish, chopped into small bits.
Put into a glass container, sprinkle with sea salt, and pour in juice from 3 limes, add two finely chopped green chilli's (remove seeds). Mix thoroughly and leave for at least an hour.

When fish is clear-ish, add and mix the following in:

1 small red onion, finely diced
2 Lebanese cucumbers, unpeeled and finely diced
chopped coriander
3 tomatoes, seeded and diced
white wine vinegar
freshly ground black pepper

Grill some tortillas to make them crunchy and puffy, then break up and dump fish/vege mix (spoon and try and drain it).

Very yummy.