Ceviche with fried plantains

Serves 4

Arrange the fish with the juice in individual bowls or a large one to share with the plantain in a basket (Jason Lowe)

Fish ceviche is a great fresh starter and perfect for sharing. It's not strictly a Mexican creation: Peru and Columbia would also claim to have invented it but the main ingredients are commonly found in Mexico.

Plantains or green bananas cut thinly like crisps are a nice addition with which to scoop up the diced, briefly marinaded fish. I quite like to serve all of the accompaniments on the side so that you can mix in as much or as little as you like, to taste.

250-300g of snapper, sea bass fillet, or other firm-fleshed white fish, skinned, boned and cut into approximate -1cm cube
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

Pre-heat about 8cm of 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.