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.

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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.

 

Sea Bass Ceviche
Print Recipe
Servings Prep Time
2 10 minutes
Passive Time
5 minutes
Servings Prep Time
2 10 minutes
Passive Time
5 minutes
Sea Bass Ceviche
Print Recipe
Servings Prep Time
2 10 minutes
Passive Time
5 minutes
Servings Prep Time
2 10 minutes
Passive Time
5 minutes
Ingredients
Servings:
Instructions
  1. Slice the red onion and the chilli very fine and place in a bowl
  2. Add the orange zest and squeeze the citrus juices into the bowl through a sieve to remove any pips. Let the juices sit for a few minutes to meld the flavours. Then taste and balance the sweet, citrus and salt by adding more of what is needed until it is delicious!
  3. Slice the sea bass very thin at an angle to achieve as large a slice as possible and arrange them flat on a plate
  4. When you are five minutes from serving, spoon the citrus marinade over the fish and let it sit for five minutes. You can help it along by spooning the juice over the fish a few times
  5. When the fish has changed to an opaque white, sprinkle over the fresh mint and coriander and the pomegranate seeds and serve
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Sea Bass Ceviche

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