Ceviche With Lay's®

Peel the fresh ginger and dice it up.

Slice the garlic.

Slice up the celery stick

Grate lime zest and set aside. Peel the remaining pith and dice up the lime.

Add everything to the blender with 500ml of water and blend.

Cut the mahi mahi fillet into approximately 1 cm x 1 cm cubes and mix with the spicy sauce. It can be marinated overnight, covered in the fridge.

Pick off the coriander leaves from the stalk and set aside. Blend the stalk with olive oil in a blender to make infused coriander oil.

Peel the red onion, slice it in half then slice it as thinly as possible. Place in cold water to soak for 30 minutes and then drain before serving.

Mix up the: dry chili flakes, infused coriander oil, and the red onion slices and the corn, then add salt.

Set out Lay’s chips on a plate.

Place the marinated mahi mahi slices on top one by one. Then place the red onion slices to the side and drizzle with the coriander oil. Sprinkle the roasted sweetcorn on the side, then garnish with cilantro leaves.