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Ceviche of Seabass

Ceviche of Seabass
Herbert Lehmann
Home Food & Drinks Recipes Cooking Sea Bass Ceviche

Sea Bass Ceviche

Fish

Ceviche, made from fresh raw fish marinated in citrus juices, originated in Peru and Ecuador.

Severin Corti

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.
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