500g Red snapper fillet, diced
6 tablespoons of Preserved Lemon Paste* (or according to your taste)
1/2 teaspoon salt
2 tablespoons olive oil

Mix all the ingredients together and let sit for a minimum of 2-3 hours.

The longer it sits, the more ‘cure’ the fish will become.

*If you like things extra citrusy add a squeeze of half a lemon or lime
When ready to serve, plate the ceviche and add the topping:

-chopped/whole cilantro leaves
– thinly sliced jalapeno
-2-3 tomatoes, juice and seeds squeezed out as you would squeeze a lemon.

– Fiery Harissa
-Olive oil

Finish by drizzling extra virgin olive oil and few shakes of the Fiery Harissa.
Serve with fresh bread, tortilla/plantain chips and a cold drink in hand.