Martin Morales cooks a tasty Peruvian sea bass ceviche dish on Saturday Kitchen that is a perfect light starter for a dinner party.

The ingredients for the Amarillo chilli paste: 2 tbsp vegetable oil, 4 Amarillo chillies, deseeded, diced, 1 white onion, finely diced, 3 garlic cloves, finely chopped, For the sweet potato, 1 sweet potato, peeled, cut into 1cm/½in small cubes, 200ml orange juice, 1 tsp caster sugar, 2 cloves, ½ cinnamon stick and 1 star anise.

For the Amarillo chilli tiger’s milk: fresh root ginger, approximately 5mm, peeled, halved, 1 small garlic clove, halved, 4 coriander sprigs, roughly chopped, 8 limes, juice only and ½ tsp salt.

For the seabass ceviche: 1 large red onion, thinly sliced, iced water, 600g/1lb 5oz sea bass fillet (or other white fish), skinned, trimmed, cut into equal 2x3cm strips, 1 tsp finely chopped coriander leaves, 1 red chilli, deseeded, finely chopped and fine sea salt.