Coconut Ceviche

(Serves 4)

2-3 plum tomatoes

225g sea bass, skinned and diced into 1cm cubes

Juice of 5-6 limes

4tbsp coconut milk

1tbsp olive oil

A pinch of sea salt

½ small red onion, finely diced

1 clove of garlic, finely chopped

1 habanero (Scotch bonnet) chilli, finely diced

A large handful of coriander leaves, chopped

Chopped coriander leaves

4-5 radishes, finely sliced

½ avocado, peeled, stoned, roughly diced and tossed in the juice of ½ lime

Totopos (tortilla chips)

Cover the tomatoes with boiling water and count to 20. Drain and pierce them with a knife so the skins slip off easily. Deseed and dice the tomatoes into 1cm cubes.

Place the fish in a glass bowl, add the lime juice, coconut milk, olive oil, salt, onion, garlic and chilli. Cover and refrigerate for at least an hour for a light marinade, or 4 hours in total if you want the fish to be completely ‘cooked’. The flesh of the bass will turn from translucent to opaque and white when it’s completely cooked.

Drain the fish of the marinade, keeping it aside. Add the tomato and coriander to the fish and gently mix together, adding some of the marinade back if it looks dry. Spoon the ceviche onto small starter plates and sprinkle over the chopped coriander, sliced radishes and diced avocado. Hand out tortilla chips to scoop up and eat the ceviche.