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1
De-seed and slice the chilli into fine strips and peel and slice the red onion as fine as you can manage.
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2
Slice the radishes very thinly.
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3
Finely slice the sea bass into strips and put it in a bowl with the chilli, onion and radishes together with the lemon juice and olive oil.
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4
Season well with salt and pepper - this is the most important step with ceviche.
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5
You have a very simple balance of flavours, so take time to get the seasoning just right.
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6
Add more chilli and lemon juice if necessary.
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7
Leave for 10 minutes - and no more (less if you like it a little sushi-style).
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8
If you leave it for too long the fish will `overcook'.
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9
Peel the avocado and cut in half, remove the stone and slice each half into delicate half moons.
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10
Arrange the fish mixture on a large plate, pour over any remaining lemon marinade and drizzle with a little extra olive oil.
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11
Scatter over the coriander leaves and serve.
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12
Tips: In Peru this is the national dish.
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13
They often eat as a simple lunch - almuerzo - with baked sweet potato.
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14
The orange colour and sweet taste of the potato make a wonderful switch for the avocado in this recipe.
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15
Ceviche is one of those recipes you can experiment with.
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16
Try lime juice instead of lemon.
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17
Change the fish - use scallops, raw prawns, or salmon.
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18
Use pieces of grilled corn on the cob from the barbecue instead of avocado.
