Sea Bass &Trout Ceviche with a Pop

Serves 2

2 small sea bass fillets, finely sliced

2 trout fillets, finely sliced

1 white or green onion, finely sliced

1/2 cucumber, finely sliced or diced

4 padrón peppers, roughly sliced. If unavailable, replace with jalapeños or mild chilies

1 clementine

3 limes - 2 for juice, one sliced finely

large handful of coriander, finely chopped

handful of popcorn

salt and pepper

Finely slice the seabass and trout fillets. Place into a bowl. Juice limes, and clementine, and drizzle over fish. Slice, and mix in, onion, peppers, and cucumber. Cover, and chill in fridge for about 1 hour, or until the seabass is bright white and the trout is an opaque pink, or it ‘looks’ cooked.

Remove from fridge, season with salt and pepper, and place in StackBowl with lid. Store popcorn in SnapBox oval. Chop the coriander and store in SnapBox original. Place everything in cool bag to keep chilled on route.

Serve:
When its lunch, sprinkle the fish with coriander and add a popcorn to finish.

As the fish is pickled with the lime juice rather than cooked, make sure to buy the freshest fish that you can and to make and eat this dish on the day that you buy the fish.