Try coolchile.co.uk, which also has chipotle chillies.

Makes 8 tacos

For the ceviche

400g sea bass, filleted and skinned, finely chopped

400g haddock, filleted and skinned, finely chopped

400g shelled and peeled tiger prawns, finely chopped

2 ripe hass avocados, finely chopped

Leaves of 1 bunch of coriander, coarsely chopped

2 thai red chillies (seeds optional), finely chopped

½ large red onion, finely diced

¼ cucumber, peeled and seeds removed, finely diced

Juice of 10 squeezed limes

50ml good-quality tequila (we use Partida Blanco)

For the accompaniment

2 large white onions

100g good-quality ready-made mayonnaise

2 chipotle chillies, chopped

8 taco shells

Shredded baby gem lettuce

Strips of hass avocado, skin removed

Thinly shredded white cabbage

Leaves of 1 bunch of coriander, coarsely chopped

2 limes, cut into quarters

For the ceviche, put all the non-liquid ingredients in a bowl, then pour over the lime juice and tequila. Season with table salt and allow the acids to “cook” the fish in the fridge for at least 2 hours.

Meanwhile, finely slice the white onions. Place in a pan of boiling water and blanch for 3 minutes, then drain and pat dry. In a frying pan, heat 1cm of vegetable oil. When the oil is hot but not smoking, add the onion in batches and fry until crispy. Drain on kitchen paper.

Whizz the mayonnaise with the chillies in a food processor, then spread around the inside of each taco shell. Place the shell in the centre of each plate and stuff in some of the shredded lettuce. Add a layer of the ceviche, followed by the avocado and the cabbage strips. Top with the fried onions and coriander leaves, and serve with a wedge of lime on the side.

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