Seafood Ceviche

Dice the fresh fish into small, bite-sized pieces and place in a glass or ceramic bowl.

Pour lime juice over the fish, ensuring it is fully submerged. Cover and refrigerate for 15-20 minutes until the fish is opaque and 'cooked' by the citrus.

While the fish is curing, finely chop the red onion, cilantro, chili pepper (if using), and slice the cherry tomatoes, cucumber, and watermelon radish.

Drain excess lime juice from the fish if desired, then combine with the chopped vegetables and herbs.

Season with salt and black pepper to taste. Mix gently to combine all ingredients.

Serve immediately, garnished with additional cilantro or radish slices if desired.