Ceviche is raw fish marinated in citrus juice, which essentially, ‘cooks’ it in a way that is similar in concept to sushi. Have you ever tried your hand at making one before?

SERVES 4 // cooking time 1 hour

INGREDIENTS
700g kingklip fillet, skin removed, cut into 1.5 cm pieces
⅓ cup olive oil
1 red pepper, seeded and chopped
2 spring onions, sliced
1–2 red chillies, seeded and finely chopped
3 tbsp chopped mint
3 tbsp chopped coriander, leaves only
1 tsp chopped fennel fronds or dill
Juice of 3 lemons
Salt and pepper
250g baby potatoes
4 cloves garlic, peeled and crushed
60g butter, chopped
Sour cream, to serve

METHOD
1. Preheat oven to 200°C.
2. Place the fish in a large bowl with 3 tbsp olive oil, red pepper, spring onions, chilli, herbs and lemon juice, and mix well. Season, cover and place in the fridge for 1 hour.
3. Place the potatoes in a roasting dish with the garlic and the remaining olive oil. Toss to coat. Top with the chopped butter and roast for 40 minutes, until cooked through.
4. Serve the ceviche with hot garlicky baby potatoes and sour cream.