Delia Smith's Swordfish Ceviche

Begin by skinning the tomatoes. Place them in a heatproof bowl and pour boiling water on to them.

After exactly a minute (or 15-30 seconds if the tomatoes are small), remove them from the water and slip off their skins (protecting your hands with a cloth if they are hot). Then cut them in half, squeeze out the seeds and cut them in half again to make quarters.

Next, layer the swordfish, tomatoes, onion, garlic, and chopped coriander and mint leaves in the serving dish, sprinkling with the salt and freshly crushed black pepper.

Now simply pour over the lime juice and press down with your hands so that everything is well covered with juice. Then cover the dish with clingfilm and refrigerate for 12 hours, turning the fish over once during that time.

Serve with salad leaves and garnish with the remaining coriander.