Sea bass tartare with avocado, chilli, cucumber and coriander

Serves 4-6

• 0 Equipment
• 600g sea bass fillet
• 3 limes
• 1 medium-sized red onion
• 0.5 cucumber
• 1 ripe avocado
• 1 mild small red chilli
• 30g extra virgin olive oil
• 0.5 small bunch coriander
• 0 freshly ground black pepper

Step 1
You need a sharp filleting knife.

Step 2
They're thin and quite flexible so you can cut around the ribcage without losing any flesh.

Step 3
Step One: Remove scales.

Step 4
Your fishmonger will usually remove the scales.

Step 5
If not, scrape them off from tail to head using the blunt edge of the knife, held at a slight angle.

Step 6
Make sure you get all the scales off on both sides – if you don't, the knife could slip and cut your fingers when you're filleting.

Step 7
Then run the fish under cold water and pat dry with kitchen roll.

Step 8
On a flat board, place the fish on its side with its back to you.

Step 9
Arch it upwards slightly and make an incision around the back of the head, just below the head fin.

Step 10
Step Two: Cut along the body.

Step 11
From the incision you've made at the head, bring the knife all the way along the back bone to the tail, keeping the blade as close to the spine as possible.

Step 12
Make sure you glide the knife, don't saw.

Step 13
Step Three : Remove the fillet.

Step 14
You need to break it by sliding the knife down with a bit of force, while lifting the flesh gently with your other hand.

Step 15
Once it's broken, you can remove the fillet easily from the body by cutting along the bottom.

Step 16
Step Four: Trim and tidy.

Step 17
Lay the fillet down separately and trim around it, cutting away the skin and fat you're not going to eat.

Step 18
Step Five: Repeat the process.

Step 19
Turn the fish over and repeat the process.

Step 20
When you've taken both fillets, remove the guts and use the carcass to make fish stock or soup.

Step 21
Step six: Time for tweezers.

Step 22
Finally, take out the pin bones from each fillet using tweezers.

Step 23
You'll find the bones running along the middle of the fillet at the head end.

Step 24
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Step 25
Skin the sea bass, remove any dark meat and cut into 1cm cubes.

Step 26
Place in a bowl.

Step 27
Add the juice of 2 limes and leave to marinade for 3 minutes.

Step 28
Add the red onion, cucumber, avocado, chilli and olive oil and mix well.

Step 29
Finish with chopped coriander, lime and season to taste.