One of the most memorable things about the food in Indonesia is the abundance of fresh seafood - from simple grilled tuna with fiery hot sambal on the island of Timor, to fish tacos served on the beach in Sumba there are just too many meals that stand out.

Diana is the hostess with the mostess at Puri Ganesha Villas in Bali, and is an extremely experienced and high qualified chef. Diana's approach is to serve fresh, light, and seasonal food to guests. I asked Diana if she would share one of her wonderful recipes, and here is her Puri Ganesha Ceviche.

PURI GANESHA CEVICHE
When this tiny resort is full, Diana's cooking school and spice pavillion with its massive table becomes a pop-up restaurant serving either her take on a combination of tasty Balinese-Peruvian flavours or as a healthy Padang-style 'choose-your-own' Indonesian selection. Nothing is deep-fried at Puri Ganesha, no homogenized oils are used and to underscore her Slow Food membership, Diana only uses 7 imported foodstuffs. Everything else is seasonal and local!!!

Puri Ganesha Ceviche - recipe - for 2 persons
200g very, very fresh fish such as snapper, tuna, mahi-mahi, cubed
1 large ripe avocado, cubed
1/2 finely sliced orange
2 small Asian red onion, finely sliced
Juice of 5 limes
2 tbs coconut cream
1 large red chilli, deseeded & finely sliced
2 tbs coriander leaves
1 tbs spearmint leaves
1 tbs dill
1 tbs chives, chopped
Pinch seasalt & white pepper

Mix the fish with the lime, onions, chilli and herbs in a non-reactive bowl. the lime will 'cook' the fish quickly, so you only need to prepare the dish 20 minutes before serving. Just before serving, adjust the taste and add the remaining ingredients. Serve in cold glasses, sprinkled with more coriander and chilli flakes if you like.