400 grams thinly sliced Scottish coley
2 tomatoes peeled halved and de-seeded
2 fresh chilli peppers chopped
1 dash of Tabasco sauce (optional)
2 juice of lemons
2 juice of limes
50 grams castor sugar
1 onion finely chopped
1 tablespoon chopped coriander leaves
1 teaspoon crushed coriander seeds
1 pinch salt and milled pepper to season and garnish
1. Finely chop the tomatoes, chillies, onion and coriander.
2. Stir in the Tabasco, lemon and lime juice and sugar. Season with salt, pepper and crushed coriander seeds.
3. Pour over the raw fish and leave to marinate in the refrigerator for 3 hours.
4. Serve with crusty bread or oatcakes.