Recipe Tip: Sea Bass Ceviche

Recipe Tip: Sea Bass Ceviche

Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. Ceviche, made from fresh raw fish marinated in citrus juices, originated in Peru and Ecuador.



    1. Step 1

      Soak the chopped shallots in ice water for five minutes to soften their pungent flavour.
    2. Step 2

      Cut the fish fillets into 2cm cubes and salt them.
    3. Step 3

      Leave to marinate for one minute, then add the juice of the orange and lime and the chilli and leave to marinate for just under 10 minutes. Taste and re-salt if necessary.
    4. Step 4

      Divide the fish and marinade, which is called Leche de tigre or Tiger's milk in Peru because of its refreshing taste, into four bowls, garnish with coriander and serve immediately.