good, but undeniably sashimi-like (the Peruvians in fact have their own version of this , called tiradito). Flor goes for 30 minutes, while Henrietta says she tends to tend towards a shorter marination, to maximise the contrast "between what your dish tastes like at the beginning of the meal compared to what you get at the end". I find 10 minutes perfect: the outside layer of the fish has absorbed the flavour of the marinade, while the insides remain soft and juicy. So simple, yet so utterly delicious. 1. Put the chopped onion into iced water and soak for 5 minutes, then drain well. 2. Cut the fish into 1 - 2cm cubes and rub with the  tsp salt. Leave for a minute. Add the citrus juices and the chilli and leave to marinate for 10 minutes. Check the seasoning and adjust if necessary. 3. Divide the fish and marinade between 2 bowls, scatter with coriander, and serve immediately. Does Peruvian food have the potential to win British hearts -- and, if so, which other dishes should we be trying? If you're already a ceviche convert, do you like it Peruvian, Chilean, or Ecuadorean style -- and which British fish do you favour for your own version? Comments Well... I have a very similar dish which is (vegetarian) a beet carpaccio with goat cheese, sage, balsamic and pecans. It actually looked a lot like your picture! I think you could easily make this dish exactly as you write the recipe,