So I discovered this Peruvian delight during my time in Texas. It truly was one of those dishes that was so good that it seemed to stop time just for a moment as i took my first bite... it was served on a tostada and it was made by a Mexican waiter who i never really liked at a party i was dragged to....it was a combo of the acidity from the limes and freshness of the fish and coriander and crunch from the raw chilli and onion.... from that moment on i knew i had found one of my favourite ever dishes...still dont like that waiter though....

I dont know if this is classic but this is my Ceviche mix that replicates what i had at that party.

Taste Stock Syrup
Taste Lime juice and zest
Taste Corriander
Taste Parsley
Taste Chilli
Taste Onion
Taste Salt

I know that is not much to go by but if you do a little splash of stock syrup... the juice and zest from one lime.... a few sprigs of parsley chopped...1 large hot chilli deseeded and diced..... one onion minced finely. and some salt you will be on your way..

Then the next step you need to dice some fish or scallops up and mix it through....

MY FUCKING WORD.....