Bass ceviche is a fresh, clean and zesty dish perfect for spring supper parties. Ceviche is a way of preparing fish using chilli and citrus, used in Latin America. Try Philippa Davis’s recipe for bass ceviche.

If you have guests coming for a springtime supper, lamb as the main course is a must. Try our slow-cooked lamb with sherry and saffron potatoes, with bold flavours perfect for a spring lamb that has not become flavoursome yet. It can also be prepared ahead of time, so you won’t be tied to the kitchen while entertaining.

For more spring cooking inspiration, read the top 7 best spring recipes. With plenty of original recipes using seasonal ingredients to add some zing to your supper, you’ll be glad to see the back of winter’s casseroles and pies.

BASS CEVICHE

Ceviche is a Latin American way of preparing fish with chilli and citrus. It’s light and refreshing and makes an excellent starter.

Serves 4

• Juice of 1 lime
• 1⁄2 red onion, peeled and finely chopped
• 4 very fresh bass fillets, deboned and skinned
• 4cm ginger
• Juice of 2 lemons
• 1 green chilli sliced into thin circles (remove seeds and membrane if you fear it will be too hot)
• 2 tsp mescal or tequila
• 2 oranges
• 4 tbs picked curly parsley
• 4 tbs picked coriander leaves

To make bass ceviche, first in a small bowl mix the lime juice with the onion and a good pinch of salt. Slice the bass lengthways into four then into 3cm strips. Place in a bowl and season generously with salt. Peel the ginger and finely grate into the bass, add the lemon juice, chilli and mescal. Mix well then leave for 10 minutes.

Slice the peel from the oranges and cut out the segments so you have no pith or seeds.

Just before serving toss the onion (without its juice), orange, parsley and coriander through the bass and pile on to plates.