Kingfish Ceviche Tacos

• 1 lime, juiced
• 1 tsp caster sugar
• ½ tsp salt flakes
• 1 red bird’s eye chilli, seeded, finely chopped
• 300g kingfish, skin, pin-bones and bloodline removed, thinly sliced
• ¼ head red cabbage, thinly sliced (we used a mandoline)
• 1 tbs olive oil
• 1 tbs sherry vinegar
• Warmed mini tortillas, sliced avocado, sour cream and lime wedges, to serve

Black bean and corn salsa

• 2 sweetcorn cobs, husks and silk removed
• ½ can (200g) black beans, drained and rinsed
• 2 ripe tomatoes, finely diced
• 1 small green chilli, finely chopped
• 2 spring onions, finely chopped
• 1 lime, juiced
• 1 tbs chipotle chilli sauce, optional
• ¼ bunch coriander, leaves and root chopped, plus extra leaves, to serve