Ceviche is a south american dish of raw fish cured in citrus juice. The citrus denatures the proteins in the fish, changing the colour to white so it appears cooked. However, because no heat is applied the “cooking” will not actually kill any bacteria in the fish so it must be as fresh as possible and from a reliable source.
I used sea bass, sliced very thin to allow the citrus to penetrate faster. I bought it from Furness Fish at Borough Market, and served it up the same day for maximum freshness.
The citrus juices are balanced with some fine red onion, chilli, salt and a little sugar and spooned over the thin slices of fish about five minutes before serving. I finished the dish off with some fresh pomegranate seeds for colour and texture and some shredded mint and coriander.