(serves 5-6)
Red pepper, tomato and coconut cream make the ceviche slightly sweet. The crackling is very savoury so counterbalances sweetness but also the texture of the ceviche.

INGREDIENTS
250g firm white fish fillets (I like to use blue cod or groper) (cut into 5mm dice)
1/2 tsp flaky sea salt (1st measure)
30ml (2 tbsp) lime juice
30ml (2 tbsp) lemon juice
125ml (1/2 cup) coconut cream
50g (1 small) onion (peeled and finely chopped)
40g (1/2 small) red pepper (deseeded and finely diced)
200g (1/2 small) telegraph cucumber (peeled, deseeded and finely diced)
120g (1 small) tomato (peeled, seeded and chopped)
1 clove garlic (peeled and crushed)
1 tsp finely grated fresh ginger
1/2 cup chopped herb leaves to include a mixture of mint, lemon balm, coriander, Italian parsley or basil
1 tsp (or to taste) finely chopped fresh red chilli
1/2 tsp flaky sea salt (2nd measure)
1/8 tsp freshly ground black pepper
Chicken Crackling
pea shoots, microgreens or small lettuce leaves for garnish

METHOD
To make ceviche: Place fish into a shallow, non-reactive bowl. Sprinkle with salt.
Pour lime and lemon juice onto fish and toss to combine. Leave in refrigerator for 2 to 2½ hours or until fish is opaque on the outside and ever-so-slightly pink in the centre.

Tip fish into a sieve and gently press fish to remove excess liquid. Discard liquids.
Place fish into a bowl and add coconut cream, onion, red pepper, cucumber, tomato, garlic, ginger, herbs, chilli and mix together. Add second measure salt with pepper and combine. Serve immediately or refrigerate to serve later. If you wish cover and place in refrigerator overnight.

To serve: Place ceviche in centre of 5-6 serving plates. Accompany with Chicken Crackling and garnish with pea shoots, microgreens or small lettuce leaves.

Chicken Crackling

(makes 20-24 small pieces)
When you are preparing chicken remove and freeze the skin to make crackling at a later time. Alternatively ask your chicken retailer to order in chicken skin for you.

INGREDIENTS
600g-700g chicken skin
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper

METHOD
Preheat oven to 240°C.

Lay out chicken skin onto a clean chopping board. Remove any remaining chicken meat and excess fat.

Cut into rough triangular shapes, each piece weighing approximately 20g-25g.
Place each piece, flesh side down, onto low-sided roasting tray. Flatten out skin and season with salt and pepper.

Place into preheated oven and bake for 7-8 minutes or until skins are dark golden brown and crispy.

Transfer from oven and place on paper towel lined trays to drain excess fat.
If you prefer a perfect shape to the crackling, cut to correct the shape. This step should be done immediately after removing from oven before crackling becomes too brittle to cut.

Serve warm, or at room temperature. Store in a covered container for up to one day.