Sea bass ceviche
Peruvian-style ceviche: very fresh fish “cooked” in lime juice with red onion, chilli and coriander. Bright, sharp and cold.
- 25 min25 prep · 0 cook
- EasyDifficulty
- 270 kcalper serving
Ingredients
- Very fresh sea bass or meagre fillets, skinless600 g
- Limes8
- Red onion1
- Fresh chilli (ají limo or jalapeño)1
- garlic1 clove
- Fresh coriander, chopped3 tbsp
- Sweet potato, boiled1
- Corn kernels, to serveto taste
- Saltto taste
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Steps
- 1
Freeze the fish beforehand for safety, then thaw it in the fridge. Keep everything very cold.
- 2
Slice the red onion very thinly and soak it in iced water to soften its bite.
- 3
Cut the fish into 2 cm cubes, put them in a cold glass bowl and season with salt.
- 4
Add the grated garlic and the finely chopped chilli, and squeeze the limes over without pressing too hard.
- 5
Stir and leave to marinate until the outside of the fish turns opaque.
- 6
Add the drained onion and the coriander, taste for salt and serve at once with sweet potato and corn.
Tips and questions
- Is raw fish in ceviche safe?
- The lime does not kill parasites, so freeze the fish at −20 °C for at least 24 hours first, or buy it already frozen for raw use.
- How long should it marinate?
- Just a few minutes, until the outside turns white. Left longer, the fish becomes chalky; it cannot be made ahead.
Enjoy your meal!
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