350 gmsashimi-grade red snapper, ocean trout or hiramasa¼small red onion, very finely chopped½fresh long red chilli, seeded and very finely chopped2limes, juiced 1 tbspcapers, very finely chopped½small clove garlic, very finely chopped¼ cupextra-virgin olive oil24witlof leaves (about 2 heads)To serve:chives, cut into 2-3 cm lengths
Using a very sharp knife, cut fish into 2-3mm pieces and place in a bowl. Add remaining ingredients except witlof and mix well. Cover and refrigerate for 25 minutes for flavours to develop. Divide ceviche among witlof leaves placed on a platter, top with chives and serve immediately.