30g(2tablespoon)red and green chilli - finely chopped
8g(2 ⅔tablespoon)chives - chopped
Instructions
Slice the fish fillets thinly. About 2-3 mm thick is nice. If you bought shrimps cut them in half length-ways making sure to remove the digestive tract along the spine.
Sprinkle the salt all over the fish making sure you get it nice and evenly spread.
Add the lemon juice, also making sure it goes into all the nooks and crannies. This is to ensure the fish gets seasoned evenly.
If you are using chillies this is a good time to smear them gently onto the fish. Get them nicely spread out. If you're not using chillies then skip to the next step.
Add a good helping of extra virgin olive oil. Spread it evenly over the fish.
Finally, add the sliced onions and chopped chives. If you decided not to use any of the optional ingredients then you just finish with olive oil and enjoy with a well-chilled glass of Chardonnay.
Notes
Make sure the fish and the plate you serve it on is well chilled. Place both into the freezer for 10 minutes on a hot day.
When buying fish make sure the gills are bright red and not slimy, the eyes are clear and not dull, plus the flesh should be firm and the smell should not be fishy.
Ask your fishmonger or the person at the store to fillet, skin and pin bone the fish fillets for you. That way you don't have to faf around with that.
Can be stored in the fridge for 2 days or frozen, but it's best eaten straight away.