Sea Bream Ceviche

Finely chop the coriander stalks and mince the chilli. Add the coriander stalks and chilli into a bowl, squeeze over the fresh lime, orange and lemon juice. Peel and grate the ginger into the citrus juice, stir and season with salt. Let marinate for 10-15 mins.

Trim and thinly slice the onion — if you have a mandoline, now is the time to use it. If not, a sharp knife will do the job nicely. Place them into a sieve and wash them to remove some of the sharpness. Add them into a bowl of ice water, this will make them extra crispy.

Meanwhile, place a large saucepan over a medium-high heat and add the vegetable oil (the oil should only fill ⅓-½ of the pot, not more). Heat until the oil reaches about 180°C. Line a plate with kitchen paper or place a wire rack over a baking tray. Fry the tortillas for 30-45 secs until crispy, then transfer to the plate or wire rack. Season with salt as soon as it comes out from frying, as the tortillas cool they’ll get more crispy.

Meanwhile, cut the fish into 2cm chunks, and stir through the citrus mixture along with 3 tbsp of olive oil. Drain ½ of the onion and stir through the fish, leave to marinate for 5 mins.

Peel and cut the avocado into 1cm cubes. Drain and dry the remaining onion and stir through the fish along with most of the coriander leaves. Top the ceviche with a sprinkling of corn nuts, avocado, and sweet potato. Finish with a smattering of coriander leaves. Smash the crispy tortillas and serve alongside for scooping.