Fancy a tasty Peruvian or at least Latin American dish of freshest sea bass then look no further. This is a seabass ceviche which deserves special mention.
Sea bass fillets come from any good supplier. Some of the best are Mexican, Chilean or in Europe, anywhere around the Atlantic sea-coast.
- 4 very fresh good-quality skinless seabass fillets
- 4 limes – juice and a shards of zest. Add as much zest as you feel able to take.
- ¼ tsp salt
- 2 tbsp chives finely chopped
- 1 red chilli, finely diced
- 1 tbsp olive oil
- ½ red onion, finely diced
- ½ cucumber, seeds removed and diced …equivalent to about a 1/2 cup of cucumber.
- 2 tomatoes, seeds removed and finely chopped
- 1 small handful cilantro/coriander leaves
- 2 tortilla wraps
- Take the sea bass fillet and cut with a very sharp knife into small bite sized cubes of about 1/2 inch each. Transfer to a medium sized bowl.
- In the bowl, add lime juice and zest, chives, salt and freshly cracked black pepper. Gently stir to combine so all the fish is coated in the lime juice. Cover and refrigerate for 2-3 hours.
- The marinated fish is ready in 2 hours minimum. Check the colour to see if the fish is fully marinaded. It should have a particular colour otherwise it will appear too raw. Keep marinating for up to 3 hours but no more in truth.
- Drain the marinade from the fish by placing in a sieve. Add some olive oil and put to one side.
- In a large bowl, add the red onion, cucumber and tomato, chilli and the sea bass. Toss
- Taste and check seasoning by adding black pepper, salt and further lime juice.
- Prepare tortilla wraps and generously add the seabass ceviche or serve with freshly fried tortilla chips.
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