Juicy barramundi Ceviche

Ingredients:

• 200g of skinless Infinity Blue Barramundi fillet
• 1 Tbsp red onion, finely diced
• 3 Tbsp tomato, cored, deseeded & finely diced
• 3 Tbsp nashi pear, finely diced
• 2 Tbsp coriander, finely chopped
• 2 tsp jalapeno, finely diced
• 55 gm (¼ cup) firmly packed brown sugar

• Dressing:
• 2 Tbsp lime juice
• 1 Tbsp light soy sauce or tamari
• 2 tsp black vinegar
• 1/2 clove garlic, crushed
• 1/4 tsp sesame oil
• 1/4 tsp cayenne powder
• Pinch sea salt
• Corn tortilla chips, to serve
• Seasoned Mashed Avocado, optional

Method:

1. Combine dressing ingredients in a non-reactive bowl, combine ceviche ingredients and stir through dressing. Allow to marinate for a minimum of 5 minutes (maximum 3 hours). Drain off excess dressing.
2. To serve:
   Top each corn tortilla chip with a tsp of mashed avocado (if using), and a heaped tbsp of ceviche mixture.