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.
Ingredients
- 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
Instructions
Step 1
Soak the chopped shallots in ice water for five minutes to soften their pungent flavour.Step 2
Cut the fish fillets into 2cm cubes and salt them.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.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.