Cold ceviche with roast potatoes

[Serves 4]

For the ceviche

300g hake, skinned and cut into
bite-sized pieces
½ red chilli, thinly sliced
½ red onion, finely chopped
4 spring onions, finely sliced
100g baby tomatoes, halved
juice of ½ orange
juice of 4 limes
coriander leaves
Maldon salt

For the potatoes

4 potatoes cut into pieces
olive oil
cayenne pepper
sea salt flakes and freshly ground pepper

To serve

Sliced avocado

1 Combine the ceviche ingredients and leave to steep for at least an hour, during which time the acid from the citrus juices will cook the fish.
2 Toss potatoes with oil and seasoning. Roast at 220°C for 30 minutes or until cooked through and crisp. Serve with the ceviche and avocado.

Tip

To cut out any cooking, serve the ceviche with tortilla chips instead of roast potatoes.