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Simple salmon ceviche with tortilla chips

Use the freshest, freshest fish that you can find for this dish. Even go to the fishmonger if you have one near you and ask him for his finest catch. This is a wonderfully summery South American-style dish with lots of tang and spice. Sea bass, tuna, salmon, even scallops, can all be used here. You can either just buy a big bag of tortilla chips or, if you fancy making your own, they are very, very easy and I have included the recipe below.

Time from start to finish: 30 minutes if making your own tortilla chips (you actually only save 2–3 minutes if using shop-bought!)

Serves: 4

Equipment: 1–2 large baking sheets

Ceviche

3 × 125g (approx) really fresh, skinless, sustainably caught salmon fillets

3 spring onions

2cm piece of fresh ginger

1–2 red chillies (depending on how hot you like them)

1 avocado

1 squidge of honey (optional: a bit of sweetness for those with a sweet tooth!)

1 lime

½ orange

A drizzle of extra virgin olive oil (optional)

Small handful of fresh mint leaves

Tortillas

4 corn or wheat tortillas, if making homemade tortilla chips

or

200g bag of tortilla crisps, if not Vegetable oil or oil spray (optional)

Salt and freshly ground black pepper

+ If home baking your own tortilla chips, then preheat the oven to 200°C, (fan 180°C), 400°F, Gas Mark 6.

+ Pull any bones from the salmon fillets and, using a sharp knife, remove any brown flesh from underneath. Cut them up as thinly as possible (no thicker than about 5mm) as if you were cutting a loaf of bread into slices. Arrange them in a single layer on a large serving platter.

+ Trim and finely slice the spring onion (both the green and the white bits), peel the ginger and chop it into thin sticks and then halve and finely slice the chillies, discarding the seeds. Scatter all three ingredients over the salmon.

+ Halve the avocado, discard the stone and carefully peel the skin off. Then turn each half cut side down and slice them really thinly lengthways. Arrange them over the salmon and drizzle the honey over, if using.

+ Squeeze the lime and orange juice over, making sure you cover all of the fish. Drizzle with some oil, if using, and season with salt and pepper. Cover and then leave in the fridge to ‘cook’ for about 10 minutes.

+ If you are making tortilla chips, put the tortillas in a pile and cut them into 12 wedges as if you were cutting a cake. Lay them in a single layer on one or two large baking sheets. Drizzle or spray with some oil, if using (not essential but makes them a little tastier), and season with salt and pepper.

+ Put the tortillas in the oven for 5 minutes. I have a habit of not remembering they are in, though, and so I really have to keep an eye on them!

+ When the tortillas are crisp and golden, remove from the oven and leave to cool for a minute before piling into a serving bowl. Or, if using shop-bought tortilla chips, simply empty them into the serving bowl.

+ When the ceviche is just turning a bit white at the edges, it is ready, so remove it from the fridge. Rip up the mint leaves, scatter them over and serve with the tortilla chips.