Inspired by our recent trip to Marseille in the South of France, where ceviche was a popular starter, and no doubt guided by the restaurants' close proximity to the ocean, our recipe is a version created from an amalgamation of memories, and photographs on our phone, but the flavour was something we had to remember - citrus, fish, salt, olive oil. Our measurements were experimental, and our method below is loose, but aren't all the best recipes? A little of this, more of that, one more taste, perfect.
To accompany such a delicate flavour, and to begin the festivities with a roar, we served our ceviche alongside a round of French 75s. Not for the light hearted, they definitely pack a punch: gin, syrup and champagne - joyful pairings, and with the addition of lemon juice they work rather well with a platter of fresh fish. So, to get your guests in the mood, here is our recommendation for a quick Christmas entree, with no cooking required!