Seabass Ceviche

Method

Slice the fish as fine as you can and reserve in the fridge until you have made the marinade.

Chop all the fresh herbs, nice and fine so that you can sprinkle evenly over the fish.

Mince or puree the garlic and ginger, finely slice the chilli.

Now sprinkle all of the above evenly over the seabass fillets, completely covering them.

Squeeze the lemon and lime over the fish again covering the whole lot, pour over the olive oil and sprinkle the sea salt. Now place a layer of clingfilm over the fish and press down firmly so all the flavours are being pushed into the fish.

Leave this in the fridge to marinate for at least 20 minutes before serving. Serve with crisp ciabatta and lots of aioli.