Whiting ceviche

Serves 4

(Jason Lowe)

You rarely see whiting on menus as it's deemed to be a bit third-division and only fit for the cat bowl. Rather like mackerel, it hasn't got a great shelf-life once it's out of the water, compared to, say, a bass or a sole. However, it is perfect for fish and chips or goujons or chopped up fresh and raw like this in the form of a ceviche.

250-300g very fresh whiting fillet, skinned, boned and cut into approximate cm dice
Juice of 3 limes
1tbsp of soda or mineral water
1tbsp olive oil
Salt and freshly ground white pepper
2 plantains
Vegetable or corn oil for deep frying

For the garnish

Half a red pepper, seeded and finely diced
Half a red onion, peeled, seeded and finely diced
1 large medium spiced green chilli, seeded and finely chopped
2tbsp chopped fresh coriander

Preheat about 8cm of the corn or vegetable oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Meanwhile, slice the plantain lengthways (with the skin on) with a mandolin about a fifth of a centimetre thick. Deep-fry for about 3-4 minutes or until crisp, turning the plantains with a slotted spoon during cooking, then transfer on to kitchen paper; scatter with a little salt. Mix the lime juice with the soda water and olive oil and mix with the fish; season to taste. Cover with clingfilm and refrigerate for about 20 minutes.

Either mix the garnish ingredients together or serve in separate little dishes. Arrange the fish with the juice in individual bowls, or a large one to share, with the plantain in a basket; serve with the garnish.