A beautifully light, delicious starter that requires very little work.

1. Cover the tomatoes with boiling water and count to 20. Drain and pierce them with a knife so that the skins slip off easily. Dessed and dice into 1 cm cubes.
2. Place the fish in a glass bowl, add the lime juice, coconut milk, olive oil, salt, onion, garlic and chilli. Cover and refrigerate for at least an hour for a light marinade or 4 hours in total if it is required that the fish is completely 'cooked'. The flesh will turn from translucent to opaque and white when it is completely cooked.
3. Drain off the marinade and put aside. Add the tomato and coriander to the fish and gently mix together, adding back some of the marinade if it looks dry.
4. Spoon the ceviche onto small plates and sprinkle over some more chopped coriander, sliced radish and diced avocado. Serve with tortilla chips to scoop up and eat the ceviche.