Levrek marin (marinated sea bass)

Levrek marin (marinated sea bass)

This simple, marinated sea bass recipe from Chef Esra Muslu is inspired by ceviche, a dish of raw seafood lightly cured in citrus juice. It is garnished with slivers of kumquats, sprigs of dill, and plenty of olive oil.
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Take the finely chopped red onion and squeeze out all of its juice using a muslin cloth, clean tea towel, or a fine mesh strainer. Once strained, combine the remaining puree and the white balsamic acid
  2. Step 2

    Let the red onion and balsamic mixture sit in the fridge for a minimum of 2 hours, but preferably overnight, until the colour turns a pinkish purple
  3. Step 3

    After the colour has changed, add the rest of the ceviche dressing ingredients and mix well to combine
  4. Step 4

    Slice the sea bass fillet into pieces about 1/4 inch thick, and arrange the slices on a plate, ensuring that each slice is separate
  5. Step 5

    Season the fillets with a pinch of salt, and then cover with the ceviche dressing. Remove the lime leaf
  6. Step 6

    To finish, drizzle some olive oil over the dish and garnish with sliced kumquat and the dill sprigs