Kingfish ceviche tacos

Name: Kingfish ceviche tacos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican, Latin American, American
Ingredients: Juice of 1 lime; 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, to serve; Sliced avocado, to serve; Sour cream, to serve; Lime wedges, to serve; 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; ¼ bunch coriander, leaves and root chopped, plus extra leaves to serve; 1 tbs chipotle chilli sauce (optional)