Choose a selection (1-3) from the following fish (for a total of 500g skinned fish fillets): wild sea bass, turbot, organic salmon, gurnard, pollack, sea trout. Cut the fish fillets into thin slices (cut against the grain – i.e. across the width of the fillet). Place in a shallow bowl. 

Mix together: the juice of 3 limes (50ml), 2 lemons (75ml), 25ml yuzu (or substitute with the 1 orange), 1 tbsp soy, 1 tsp each of finely grated garlic and ginger, ½ tsp salt, ½ tsp paprika, ½ tsp Japanese Chili pepper – Nanami Togarashi (or 1 mild red chilli, deseeded and finely chopped). Add 1 small red onion, very finely sliced, 2 celery sticks, also finely sliced and pour the sauce over the fish.

Leave to marinate between 20 minutes and 4 hours (the less time you marinate the fish, the more delicate and fresh the flavour).

Spoon the fish and marinade into 5 individual cups or glasses and garnish with halved cherry tomatoes.

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