Seafood was certainly on the menu during a recent trip up the Californian coast and while “poke” a Hawaiian raw fish salad may be the cured fish dish of the day, I’m still in love with ceviche. The idea of fish marinated in fruit juice might seem like an odd combination but ceviche is having a moment, and rightly so. It relies on the acidity of lime to cure the fish and infuse it with intense flavour. With only a handful of ingredients, the results are fairly impressive.
Serves 4 
30 mins 600g sea bass fillets, skinned and pin- boned
2 green chillies, finely chopped
Juice of 3 limes
Juice of 1 orange
1⁄2 red onion, finely sliced
Large handful of coriander, roughly chopped
Sea salt
For the quinoa salad:
200g quinoa
Juice of 1 lime
1 cucumber, deseeded and sliced in half moons
250g cherry tomatoes, diced
1 avocado, roughly diced
Large handful of mint leaves, roughly chopped
Large handful of coriander, roughly chopped
Mixing bowl
Medium saucepan
Shallow dish
