Pomelo, Cod & Chilli Ceviche

Summer is almost here, and this super fresh and zingy recipe is ideal to impress with minimal effort, so you can kick back and enjoy the sunshine.

Ingredients (serves 2)

1/2 pomelo

1 cod fillet (approx. 150g)

2 lemons

1 red chilli

2 snack-sized cucumbers, or 1/4 a regular sized cucumber

2 banana shallots

1 medium avocado

Olive oil

Salt

1. Cut the top and bottom off the pomelo, carefully peel away the skin and pith, separate into segments, then slice in to bite sized pieces. Place these in a bowl and leave in the fridge.

2. Slice the fish into 1cm strips, place in a separate bowl and pop in the fridge with the pomelo.

3. Mix the juice of both lemons with the zest of 1 lemon and combine with 1 teaspoon of sea salt.

4. Thinly slice the chilli, cucumber and shallot – I used a mandolin – then set these aside on a plate, keeping them separate for plating.

5. When you're ready to eat, get the fish out of the fridge and combine with the lemon juice, and leave for 3 minutes.

6. Whilst that marinades, peel and slice the avocado into similar sized pieces as the pomelo and fish.

7. Finally, assemble all the elements on a sharing platter, drizzle with some good quality olive oil, and a sprinkle of sea salt.

   *I finished the dish with marigold petals as its currently in season, but any edible flower works well to set off the colours in the dish.