Yucatecan Ceviche

Ingredients

• 300 g fresh, line-caught sea bass or mackerel, filleted and skinned (about 4 small fillets) or some hand-dived Scallops
• juice of 3 limes
• juice of half a grapefruit
• 1-2 tbsp Wahaca Habanero salsa (or more to taste)
• ½ red onion, finely sliced
• 1 fresh red chilli, finely diced
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• pinch of salt
• 4–5 radishes, finely sliced
• a large handful of chopped coriander

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