Hake and rhubarb ceviche with salted almonds

Method

1. Roughly chop the rhubarb and put in a blender with the lemon and lime juice. Whizz until smooth, then transfer to a bowl and add the coriander stalks, the top half of the chilli and a pinch of salt. Leave in the fridge to infuse for at least 30 minutes but ideally 1 hour.
2. Finely slice the onion and put in a bowl of cold water to crisp up. Finely slice the remaining chilli into rings and roughly chop the coriander leaves and almonds. Cut the hake into roughly 2cm chunks and put in a large bowl.
3. Once the ceviche dressing has infused, strain it through a fine sieve and discard the chilli and coriander stalks. Pour the liquid over the hake, then stir in  the chopped coriander leaves, drained red onion, sliced chilli and salted almonds. Leave for 5 minutes so the acid in the marinade begins to ‘cook’ the fish and turn it opaque, then divide between 2 serving dishes.