Serves 4

Ingredients

For the ceviche

2-3 sea bass fillets (check with your fishmonger that they are suitable for ceviche preparation)

juice and zest 3 limes

half a very finely chopped red onion

1 tbsp chopped mint

sea salt

1 very finely chopped red chilli

3 cos lettuce leaves, very finely shredded

1 tbsp salad cream

1 French stick, cut into thin rounds, then toasted in an oven

Method

1. Cut the bass into 25-30mm squares, combine with the other ingredients, cover and chill for at least 1 hour

2. Toss the lettuce in the salad cream,

3. Sit the bass on the bread, then top with lettuce

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com