200 g grilled pork belly, sliced into strips
400 g fresh rockling and kingfish (or any white flesh fish), cubed
118 ml cane vinegar
1 large cucumber, deseeded and cubed
1 red onion, sliced
1 tbsp ginger, minced
juice of 1 lemon
4 bird’s eye chilies, chopped
salt to taste
freshly ground black pepper
Serve the ceviche on a plate, draining any excess liquid, and top with the pork belly pieces.