CEVICHE SALAD

Ingredients 

 400 g white fish
 2 tbsp garlic ,choppedd finely
 2 tbsp celery ,choppes into small pieces
 2 tbsp red onion ,julienned
 4 tbsp coriander
 1 tbsp sea salt
 2 tsp plack pepper
 4  tbsp corn kernels
 20 g tapioca (cassava)
 2 cup lemon juice
1 cup orange juice
1 tbsp chilli flakes
oil for frying

Method 

Cut de fish into 1 cm x 1 cm cubes and place in a bowl.
Add the salt ,pepper,lemon and orange juice,garlic ,julienned onions,chilli flakes and celery. Combine,cover,and place in the fridge.
Cut the tapioca into thin 2 mm chips.Place in iced water.
Heat a little  oil in a pan until hot..Fry the tapioca until brown and crispy.Drain on paper towels.
Remove the cheviche from the fridge and place in a serving glass.Plate the tapioca chioson the side and serve