A delicious fresh fish dish with coriander and chillies, which can also be given a citrus kick.(Serves two)4 fillets of sea bream4 tbsp olive oil1 tsp fresh chillies, finely chopped1 medium lime, juice and rind reserved½ tsp ginger, grated1 tbsp coriander, choppedFreshly milled salt and pepper2 spring onions, chopped
Ceviche is a lovely fresh dish that is a perfect way to celebrate the end of the long winter. Diego, my Argentinian head chef at Murano, makes this lovely version for our menu. The key here is getting the freshest fish possible. It works equally well with scallops or sea bass, and if you fancy a bit more of a citrus kick, add orange segments.
Ask your fishmonger to remove the skin and pin bones from the sea bream. Slice the fish at an angle into chunks 50mm thick and place on a large flat tray.
Mix the oil, chilli, ginger, lime juice and zest together, and season with salt and pepper.
Combine with the spring onions and the fish, place on a serving dish and allow to marinade for a couple of minutes.
Garnish with the chopped coriander and serve immediately with a green salad and toasted sourdough bread.• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Ceviche is at its best with the freshest fish possible - sea bream or sea bass are best, but scallops work just as well. Photograph: Graeme Robertson for the GuardianFor the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter.