CEVICHE DE SIERRA

Ceviche – raw fish and citrus juice – always surprises me. There is no cooking, other than the ‘cooking’ that is the result of lime juice on fish flesh – yet it’s so rich and satisfying. As long as it’s absolutely fresh, use whichever fish you fancy; mackerel is probably the best-value option.

Serves: 6

Preparation time: 10 minutes

4 spanking-fresh fillets of mackerel, sea bream or sea bass, skinned

Juice of 3 limes

1 shallot, very finely sliced

1 large ripe avocado, or 2 smaller avocados

Sea salt flakes and freshly ground

black pepper

1 red and 1 green chilli, halved, deseeded and finely sliced

4tbsp avocado oil or extra virgin olive oil

10g bunch of coriander, leaves only, roughly chopped

4tbsp pomegranate seeds

1 Slice the fish fillets into broad strips, rather the way you would slice smoked salmon. Put them into a dish with the juice of 2 of the limes and the shallot.

2 Halve the avocado (or avocados), remove the stone(s) and cut the flesh into slices. Peel skin from each slice, put these in a broad, shallow serving bowl or on a platter, season; squeeze the juice of the last lime over them.

3 Add the chillies, fish and shallot, avocado or extra virgin olive oil and coriander. Sprinkle the pomegranate seeds over the top and serve.