Peruvian food - ceviche in particular - has been one of the hottest food trends of 2012. The dish itself is surprisingly easy to make - it's the balance of flavours that can be hard to get right. Try this refreshing version with tangy grapefruit, piled into warm tacos for a light dinner or starter - the perfect appetiser before the indulgence of Christmas starts...

Ingredients

480g sea bass fillets
1lime, juice only
Pink Florida grapefruit, segmented, half used for juice the other half chopped.
A handful of fresh chopped coriander
4 spring onions very finely sliced
1 red chilli, very finely sliced
Salt and pepper
4 taco shells

Seabass and Grapefruit Ceviche tacos