Ceviche is a lovely fresh dish that is a perfect way to celebrate the end of the long winter. Diego, my Argentinian head chef at Murano, makes this lovely version for our menu. The key here is getting the freshest fish possible. It works equally well with scallops or sea bass, and if you fancy a bit more of a citrus kick, add orange segments.
4 fillets of sea bream
4 tbsp olive oil
1 tsp fresh chillies, finely chopped
1 medium lime, juice and rind reserved
½ tsp ginger, grated
1 tbsp coriander, chopped
Freshly milled salt and pepper
2 spring onions, chopped
Ask your fishmonger to remove the skin and pin bones from the sea bream. Slice the fish at an angle into chunks 50mm thick and place on a large flat tray.
Mix the oil, chilli, ginger, lime juice and zest together, and season with salt and pepper.
Combine with the spring onions and the fish, place on a serving dish and allow to marinade for a couple of minutes.
Garnish with the chopped coriander and serve immediately with a green salad and toasted sourdough bread.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Ceviche is at its best with the freshest fish possible - sea bream or sea bass are best, but scallops work just as well. Photograph: Graeme Robertson for the Guardian