LET’S DO DINNER

ceviche with tortillas

Serves 6

The idea behind ceviche is that the fish ‘cooks’ in the citrus juice, giving you something that’s zippy and fresh. Of course, that’s assuming you begin with fresh fish, which you must. Prep the marinade, slice the fish, introduce the two 30 minutes before serving and bake (or even buy) a few tortillas. What could be easier?

500g sea bass or another firm, white fish
juice of 4 limes
1 long red chilli, deseeded and finely chopped
1 red onion, peeled and very finely chopped
5ml salt
6 tortillas, or a bag of tortilla chips
olive oil
handful fresh coriander (cilantro)

UP TO SIX HOURS AHEAD: Skin the fish, if necessary, then dice into 1cm slices. Cover and refrigerate. Mix the lime juice, chilli, onion and salt. Cover and set aside.

Preheat the oven to 180°C. Cut the tortillas into triangles, place on a baking sheet and brush with oil. Bake for 5 minutes, or until crisp (you