To make the tiger's milk, put the fresh root ginger halves, the halved garlic clove, the roughly chopped coriander sprigs and the lime juice in a bowl. Stir, then leave to infuse for five minutes. Strain the mixture through a sieve into another bowl.

Add the chilli paste, along with half a teaspoon of salt, and mix well. This will keep for four hours in the fridge.

Wash the thinly sliced red onion and then leave it to soak in iced water for five minutes. Drain the onion slices thoroughly, spread them out on kitchen paper to remove any excess water and then put in the fridge until needed. This will reduce the strength of the onions and help to keep them crisp.

Cut the lemon sole or scallops, whichever you're using, into pieces of around 3cm x 2cm (1in x 1½iin). Put the fish pieces in a large bowl, add a good pinch of sea salt and mix together gently with a metal spoon. The sea salt will help to open the fish's pores.

Leave for two minutes and then pour the tiger's milk over the salted fish pieces and combine gently with the spoon. Leave the fish to 'cook' in this marinade for two minutes.

Add the drained red onion slices, the finely chopped coriander leaves, the finely chopped chilli and the slices of blood orange, or ordinary orange, whichever you're using, to the salted fish.

Using a spoon, gently mix everything together and taste to check that the balance of salt, sour and chilli is to your liking. Divide between your serving bowls and serve immediately, along with the avocado slices.

Three Ceviche Recipes: