Angela Hartnett's sea bream ceviche recipe

Ceviche is a raw fish dish with a citrus marinade, and it originally comes from Central and South America. We serve this version at Murano as a light starter, but it's quick and simple to make at home. We fancy it up with pine nuts and raisins but retain the South American influence with the fresh chilli. You can use most types of fish for this – salmon and sea bass, for example, are good alternatives. Just make sure the fish is really fresh and keep it chilled. (Serves four as a starter) 4 fillets of sea bream, pin-boned with skin removed 2 spring onions, finely sliced 1 tbsp pine nuts, toasted 1 tbsp golden raisins Coriander, chopped, or picked leaves Juice and rind of 1 orange 1 chilli, chopped 100ml olive oil 25ml white wine vinegar ½ tsp grated ginger Dash of lemon or lime juice Freshly milled salt and pepper Buy the freshest fillets and ask your fishmonger to remove the skin and pin-bone them. Cut the fillets lengthways down the middle, then slice across each half. Return the fish to the fridge to keep it nicely chilled. Mix all the other ingredients in a bowl, season well according to taste, and add more lemon/lime juice, chilli or ginger to taste. Mix with the sea bream fillets so that the marinade coats them all. Serve the slices evenly placed on four separate plates. Pour over any remaining marinade and eat immediately.