Ceviche

• 6 fillets of mackerel, cut lengthways in half so that you have 12 thin pieces (bass would be an excellent alternative)

Lay the fillets side by side, but not overlapping, in a shallow dish. Pour over the marinade and leave for 3 or 4 hours in the fridge. Turn the fillets at least 3 times during this period.

And there you have it: if you prepare all three of the above recipes you could invite at least 10 people for a multinational fish feast.