1. Add the capsicum, red onion, mint, coriander & corn into a medium mixing bowl
2. In another medium mixing bowl, zest ¼ of the lime then squeeze in the juice, add the verjuice, chilli & allow to steep for 5 minutes. Add the Tarakihi & mix to dress all the cubes, season to taste
3. Now mix the dressed Tarakihi with the vegetables & herbs, check the seasoning
4. Serve by dividing into 4 even portions onto plates or it can be served onto a sharing platter.
5. Finish by garnishing the top with pomegranate seeds, micro greens & dressed with the avocado oil. Serve with a side of corn chips or crispy fried tortillas as they can be used to scoop up the ceviche.

Note: serve the ceviche as quickly as possible as the acid in the lime will start to “cook” the protein of the fish (change the texture of the fish).