Take some mint leaves and roll them in to a sausage then chop as finely as possible. Do the same with the coriander leaves.
Take around a 2-inch piece of cucumber and stand on its end. Slice down as thinly as possible then make into matchsticks by slicing each from top to bottom.
Finely chop your chillies, spring onion and then the radish as thinly as possible. Take one of your limes and cut into thin wedges then cut away the skin. Once you have segments then finely cut so you have thin triangular shaped pieces.
Trim off the fish to remove any of the white belly fat or sinew. Then take your knife and cut a slice at around 60 degrees. On the same angle cut as thinly as possible cutting the fish as close to the skin as possible but not going through it. Repeat until you have used all the fish.
You are now ready for the assembly. Place the slices of fish on the bottom of the plate and scatter over the chilli, mint, spring onion and coriander. Arrange the cucumber, lime and radish on top. Finally squeeze the juice of 1/2 a lime over each plate together with around 1/2 tbs of olive oil and a pinch of salt.
