Chopped Ceviche

Recipe courtesy Nigella Lawson, 2007

8 ounces skinless and boneless black cod or monkfish fillet, chopped as finely as you can
1/2 teaspoon dried oregano
1 teaspoon kosher or table salt
1/3 cup lime juice
3 scallions, finely chopped
1 jalapeno or any medium sized green chile, seeded and chopped to give 1 tablespoon
4 tablespoons freshly chopped cilantro leaves, plus a little more for garnishing
Tostadas or tortilla chips, for serving

Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this for 8 minutes. Drain the fish; it will have made a milky liquid. Add the scallions, chile and cilantro and stir gently together. You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl and serve with tortilla chips.