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Classic Ceviche with Spiced Lemon Oil

By Merilees Parker, Sky Taste
Serves 4 as a starter

450g fillet St Peter fish, halibut or sea bream
250ml sunflower oil
Zest of 2 un-waxed lemons
Tsp ground turmeric
Juice of two lemons
Juice of a lime
1 red onion, very finely into half moons
4 tbsp chopped fresh coriander

1. Place the fish fillet into the freezer for at least 3 hours.

2. Place the sunflower oil in a heavy-based saucepan with the zest and the turmeric. Bring to a simmer and then turn of the heat. Leave to infuse until the oil has cooled. Then pass through a fine sieve and place into a screw top jar until you need to use it. When you come to use it make sure you take just the oil and not any excess turmeric powder that has settles to the bottom.

3. Meanwhile remove the fish from the freezer with a really sharp knife slice the fish as thinly as you can. Mix the lemon and lime juice together then toss the slices in the juice.

4. Next toss in the red onion and most of the coriander, leaving a little for garnish.

5. Divide the fish mixture between four serving plates. Sprinkle over the remaining coriander and finally finish with a drizzle of spiced lemon oil.