Snapper ceviche

• 180g snapper fillets or other white fish
  
• 1 medium red chilli, seeded and chopped
  
• Juice of 2 limes
  
• 2 sprigs chopped coriander
  
• 1 roma tomato, diced
  
• ¼ red bell pepper (capsicum), diced
  
• 1 tsp celtic sea salt
  
• ½ lime wedge
  
• 12 shavings of raw pumpkin or carrot
  
• ½ cup rocket leaves

• Cut the fish into thin slivers and marinate with lime juice, chilli, celtic sea salt and coriander for a minimum of 2-3 hours in the fridge. The acid from the marinade will essentially 'cook' the fish in this time.
  
• Mix the fish slivers together with the tomato, pumpkin shavings and bell peppers.
  
• Served chilled and garnish with a lime wedge and rocket leaves.