- 8 oz skinless and boneless black cod or monkfish fillet, chopped as finely as you can
- 1/3 cup lime juice
- 1 teaspoon kosher salt or ½ teaspoon table salt
- ½ teaspoon dried oregano
- 3 scallions, finely chopped
- ¼ cup chopped cilantro, plus a little more for sprinkling
- 1 jalapeño chile or any medium-sized green chile, deseeded and chopped to give a tablespoon
- Tostadas or tortilla chips, to serve
- Put the chopped fish in a wide shallow dish and sprinkle over the lime juice, salt, and oregano. Leave this for 8 minutes.
- Drain the fish; it will have made a milky liquid. Add the scallions, cilantro, and chile, and stir gently together.
- You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl for everyone to dip tortilla chips into.