The combination of the creamy, salty fish, and the sweet, fruity dressing makes for a light, subtle, and really rather delightful dish. Sorry to sound poncey, but we are not talking supermarket quality fish here; talk to your fishmonger

500g the very freshest sushi quality monkfish, skinned and boned

Juice of 4 limes

2 medium hot red chillis, halved and seeded

2 dsp very finely chopped chives

13 cherry tomatoes, quartered and squeezed slightly to remove some of the seeds and juice

1 tbsp extra virgin olive oil

1 tbsp vegetable (or other very light) oil

2 tbsp finely chopped coriander

Salt

2 ripe avocados

• With your sharpest knife, cut the monkfish into wafer thin slices and place in a shallow dish. Pour over the lime juice ensuring that all the fish slices are covered in juice. Cover with cling film, and refrigerate for 40 minutes, during which time the fish will turn white and opaque

• Meanwhile, slice across each chilli half so that you get very thin slightly curled slices. Set aside

• Just before you are ready to serve, lift the monkfish out of the lime juice with a slotted spoon, and put into a large bowl along with the chilli, chives, tomato, oils and most of the coriander. Toss together lightly, add salt to taste

• Half the avocado, then peel, stone and slice thinly. Arrange on one slide of each plate. Pile the ceviche mixture on the other side and sprinkle with the remaining coriander. Serve immediately