The key to great ceviche is fresh fish. You can use any white fish for this, but the delicate taste and texture of sea bass is just perfect.
Serve on griddled tacos for a little crunch alongside the silky-soft ceviche
• 1 large firm ripe avocado, halved, peeled and pitted
• 1 red pepper, cut into thin strips
• 2 skinless, boneless sea bass fillets
• 2 limes, juiced
• 1/2 small red onion, thinly sliced
• 1 red chilli, deseeded and finely chopped
• corn tortillas
• handful micro coriander, to serve
• olive oil, for drizzling
1 Heat a griddle pan to high. Cut the avocado into 6 wedges, then cook on the hot griddle pan with the red pepper for 2–3 minutes, gently turning halfway through, until both are charred in places. Remove and set aside.
2 Thinly slice the sea bass fillets and transfer to a small bowl. Add the lime juice, onion, and chilli, then toss to combine and leave to stand for 3 minutes.
3 Put the griddle pan back on the heat and cook the corn tortillas for 1 minute until just warmed.
4 Transfer to a serving dish, pile on the charred avocado and red pepper, and spoon over the ceviche.
5 Scatter with the micro coriander and drizzle with a little oil before eating.
Recipe extracted from Posh Kebabs © Quadrille