Sea bass ceviche with avocado cream and fritters recipe
 This simple recipe is perfect for a summer lunch or a light evening meal on a hot night. 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced2 tbsp olive oil2 limes, juice only2 shallots, finely chopped1 bunch fresh chives, snipped 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced 2 tbsp olive oil 2 limes, juice only 2 shallots, finely chopped 1 bunch fresh chives, snipped 1 small potato, peeled and grated4 spring onions, chopped 1 tsp fresh tarragon, chopped 1 knob fresh root ginger, peeled and grated 1 garlic clove, grated3–4 tbsp chickpea (gram) flour 1 small potato, peeled and grated 4 spring onions, chopped 1 tsp fresh tarragon, chopped 1 knob fresh root ginger, peeled and grated 1 garlic clove, grated 3–4 tbsp chickpea (gram) flour 1 avocado, peeled and stone removed1 lime, juice onlysplash green Tabasco sauce1 garlic clove, chopped salt 1 avocado, peeled and stone removed 1 lime, juice only splash green Tabasco sauce 1 garlic clove, chopped salt Method To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters. To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters.