In a large glass bowl, combine the fish,
lime juice and onion. The juice should
completely cover the fish; if not, add
a little more. Cover with cling film and
place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the
lime juice (discard the juice) and place
in a bowl. Add the olives, chilies, tomatoes,
coriander and olive oil, stir gently, then
season with a good pinch of salt and
sugar. This can be made a couple of hours
in advance and stored in the fridge. Serve
with tortilla chips to scoop up the ceviche
and enjoy with a glass of cold beer.