Ceviche is originally from Peru and it is a way of "cooking" fish without heat. The acid from citrus fruits such as lemons and limes causes the proteins in the fish to become denatured.

Pat Zahara chose this ceviche recipe because he particularly likes the "balance of the citrus sour with the Crème Fraiche."

Serves 6 as a starter

Ingredients

2 boneless fillets of a medium sized sea bass
Juice of 2 limes
1 tsp salt - plus extra if required
1 tbsp of Extra Virgin Olive Oil for drizzling
1 tbsp crème fraiche
2 tbsp cress

Method

Sharpen your sharpest knife until it is razor sharp. Remove the skin from the fillets and set aside. Slice the fish as thinly as possibly widthways and place on a large platter. Sprinkle each slice with a little salt and use more than the teaspoon allocated if not enough. Then sprinkle over the lime and the cress. Next drizzle over the olive oil (a tablespoon will probably be enough). Leave to one side. Slice the sea bass skin into chunks and fry in some hot oil until crispy. Set aside. Let down the crème fraiche with a little water to bring it to a pouring consistency and add a pinch of salt and mix in. Drizzle this over the fish and finally sprinkle over the crispy sea bass skin to finish. Serve immediately.