Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Sea Bass Ceviche
Ceviche, made from fresh raw fish marinated in citrus juices, originated in Peru and Ecuador.
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | sea bass fillet, without skin and bones |
| 1 | large shallot (or 2 small ones), finely chopped | |
| 1 | teaspoon(s) | salt |
| 8 | limes, juice squeezed | |
| 1 | orange, juice squeezed | |
| 2 | red Thai chillies, chopped | |
| 1 | bunch | coriander |
- Soak the chopped shallots in ice water for five minutes to soften their pungent flavour.
- Cut the fish fillets into 2cm cubes and salt them.
- 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.
- 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.
