Scott's stone bass ceviche

Serves 4

600g stone bass fillet
3 limes
1 red medium onion
4 red chillies
½ bunch coriander
1 plantain or 2 sweet potatoes
100ml olive oil
Rock salt and pepper
Cayenne pepper

Skin the fillets of stone bass, remove all the dark meat and cut into 1 cm cubes.  Dice the red onion and chilli and keep to one side.  Wash the coriander, pick the leaves and finely chop.  Put the stone bass into a stainless steel bowl and add the juice of 2 limes and a pinch of rock salt and pepper, then allow to stand for 4 minutes.

Meanwhile peel the plantain or sweet potatoes and, using a vegetable peeler, shave into thin strips.  Deep-fry in vegetable oil at 180°C until golden brown and crispy.  Drain on tissue paper and season with a little rock salt and a pinch of cayenne pepper.

Drain off the excess liquid from the marinated stone bass and add half of the olive oil – this stops the stone bass from seeping more liquid.  Add the diced red onion, the chopped coriander, diced chilli, and check seasoning.

Place the ceviche on a plate and finish with a drizzle of olive oil, wedge of lime and finally the plantain or sweet potato crisps.