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.
- 500 gsea bass fillet, without skin and bones
- 1large shallot (or 2 small ones), finely chopped
- 1 teaspoon(s)salt
- 8limes, juice squeezed
- 1orange, juice squeezed
- 2red Thai chillies, chopped
- 1 bunch(es)coriander
Step 1Soak the chopped shallots in ice water for five minutes to soften their pungent flavour.
Step 2Cut the fish fillets into 2cm cubes and salt them.
Step 3Leave 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.
Step 4Divide 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.