Chopped Ceviche and Mexicola

• 8 oz skinless and boneless black cod or monkfish fillet, chopped as finely as you can
• 1/3 cup lime juice
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/2 teaspoon dried oregano
• 3 scallions, finely chopped
• 1/4 cup chopped cilantro, plus a little more for sprinkling
• 1 jalapeno chile or any medium-sized green chile, deseeded and chopped to give a tablespoon
• Tostadas or tortilla chips, to serve

1. Put the chopped fish in a wide shallow dish and sprinkle over the lime juice, salt, and oregano.
2. Leave this for 8 minutes.
3. Drain the fish; it will have made a milky liquid.
4. Add the scallions, cilantro, and chile, and stir gently together.
5. You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl for everyone to dip tortilla chips into.

boneless black cod, lime juice, kosher salt, oregano, scallions, cilantro, jalapeno chile, tortilla chips

Taken from www.cookstr.com/recipes/chopped-ceviche-and-mexicola (may not work)