1. Fillet the skin of the sole and cut the flesh into 15mm squares

2. Put the following ingredients in a ceramic mixing bowl: lime juice, chopped shallots, chilli, rum and oil

3. Add the fish to the mixing bowl

4. Stir the ingredients together making sure the fish is well coated with the marinade

5. Season to taste with salt and pepper

6. Cover the bowl tightly and store in the refrigerator overnight

7. Remove the seeds from the two peppers and slice them into 15mm strips, length-ways then cut each strip into 15mm squares

8. Drain the fish cubes and reserve the marinade

9. Onto one end of each cocktail stick, first thread a piece of red pepper then a cube of fish then a piece of green pepper

10. Put the reserved marinade and ceviche into a deep bowl large enough to hold all the sticks

11. Cover the bowl and chill in the refrigerator until needed

List of ingredients required:

2 shallots, finely chopped
2 fl oz (50ml) fresh lime juice
1 lb (450g) lemon or dover sole
1 fresh green chilli, finely chopped
1 tablespoon white rum
1 red pepper
1 green pepper
1 and 1/2 tablespoons olive oil or sunflower oil
Salt and freshly ground black pepper
Cocktail sticks