Prawn and seabass ceviche

In a bowl, combine the juice of the limes, the roughly chopped garlic, the roughly chopped ginger, the chopped stems of the coriander (place the leaves aside for now) and the finely chopped chilli. Leave to infuse for ten minutes before straining and adding the salt and sugar. Stir well.

Chop the prawns and seabass into bite size pieces. Add the prawns to the lime marinade and leave for ten minutes before adding the seabass for a further three minutes as the prawns will take longer to cook.

To serve, spoon the prawns and seabass onto plates, top with coriander leaves and pomegranate jewels.