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Masterchef judge Monica Galetti demonstrates her recipe for ceviche with a Samoan twist in the Woman's Hour studio.

Ceviche

Freshness is the key for this recipe for Pacific Island style cured fish, from Monica Galetti's book 'Monica's Kitchen'. If you are unable to buy stone bass, opt for sea bass or sea bream instead.

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Ingredients

650g very fresh stone bass fillets

Finely grated zest and juice of 2 lemons

5 medium tomatoes

3 celery sticks, de-stringed with a peeler

3 spring onions, trimmed

400ml coconut milk

Sea salt

Lime leaves to garnish (optional)

Preparation method

Remove the skin from the stone bass fillets, trim if necessary and check for pin bones, removing any with kitchen tweezers. Dice the fish into small cubes, about 1cm, and place in a bowl. Season with 3 generous pinches of salt. Add the lemon zest and the juice of 1 lemon. Toss well, then cover and place in the fridge to cure for 10 minutes.

Meanwhile, immerse the tomatoes in a bowl of hot water for 30 seconds or so to loosen the skins, then drain and peel. Halve and deseed the tomatoes, then cut the flesh into 5mm dice. Cut the celery into similar-sized dice. Slice the spring onions thinly on the diagonal.

Fold the tomatoes, celery and spring onions through the cured fish, then fold in the coconut milk. Taste and adjust the seasoning with the remaining lemon juice and a pinch of salt as required. Leave to stand for 5 minutes before serving, garnished with lime leaves if available.

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