300g panga (or similar white-fleshed fish)
150ml extra virgin olive oil
Juice of 4 limes
1 preserved lemon
1 avocado, peeled & finely diced
1 chilli, finely chopped
3 tbsp capers
1 tomato, blanched, peeled & seeded
1 bulb fennel
1tsp castor sugar
10g rocket
Serves 4

Cut the fish into rough dice. Place in a non-metal dish and dress with half of the olive oil and lime juice.

Remove all of the flesh and pith from the preserved lemon and neatly dice the rind. Add the lemon rind, chopped
avocado, chilli and capers to the fish. Cut the tomato into neat dice and add to the mixture. Season to taste with salt and pepper.

Thinly slice the fennel bulb and dress with the rest of the olive oil and lime juice. Season with salt, pepper and castor sugar.

Place the rocket in the middle of each plate and then spoon the ceviche on top. Place the marinated fennel around the rocket, drizzle with a little olive oil and garnish with a
fennel frond.