CEVICHE AT SEA

Preparation 20 minutes, plus marinating Serves 4 If you’re heading out fishing, take a Tupperware tub of tiger’s milk with you. You can make it using the chilli and limes, and enjoy a memorable ceviche lunch on the boat with some delicious freshly caught fish. Alternatively, stay at home in the dry and combine it with sashimi-grade fish from your local market. You can use any very fresh, firm-textured white fish, or even scallops, for ceviche. Black bream is a particular favourite of mine. 4 very fresh firm white fish fillets (about 100g each), skinned 1 small red onion, very finely sliced into rings 10g coriander, leaves roughly chopped and stalks finely chopped, plus a few extra leaves for sprinkling juice of 8 limes 1 hot red chilli, such as Habanero, deseeded and finely diced ½ tsp granulated sugar

1 Cut a V into the centre of the fish to remove the bloodline and pin bones. Take off any bits of fat, so that you are left with clean white fillets. You won’t want any of the red flesh, just the delicate white meat. If you are buying from a fishmonger, they should be able to do this for you.

2 Slice the fillets thinly, going with the grain of the fish, so you cut down at a slight angle. Try to keep each slice the same thickness, so they marinate evenly.

3 Put the onion in a shallow dish and add the coriander and 1 tsp sea salt, then add most of the lime juice with the chilli and a little of the sugar. Adjust the flavour by adding more lime juice, sugar and salt to get a balance of flavours: sharpness from the limes, a bit of saltiness and a little sweetness. Making this mixture, known as tiger’s milk, can be a balancing act, depending on the size of the fish, strength of the chillies or tartness of the limes. Mix it all together and check the flavour.

4 Spread the fish over a plate, pour the tiger’s milk over it and leave to marinate for 5-10 minutes until it starts to whiten. Sprinkle with coriander leaves and serve.