Sea Bass Ceviche
Description
The appetizer is quick and easy to prepare. Ceviche is made from chilled fish and served cold with various vegetable cuts. The fish fillet is marinated only in citrus juice and served in it as well. If desired, the marinated fillet and vegetable cuts can be mixed together—the dish’s flavor profile will be even richer. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel and rinse the onion along with the other vegetables. Gut the sea bass, remove the scales, and rinse.
- 2
Step 2
Fillet the sea bass and remove the skin from the fillets. Rinse, pat dry with paper towels, and cut into portion-sized slices. When making ceviche, the cut isn’t critical — you can dice the fillet or slice it along with the vegetables.
- 3
Step 3
Squeeze the juice of half a lemon and half a lime over the fillet. If you like, you can also add orange juice if you don't mind. Leave for about 8–10 minutes until the flesh turns white. This will happen thanks to the citrus acids.
- 4
Step 4
Sprinkle the flesh with salt and ground black pepper. If desired, add other aromatic herbs, spices, and seasonings as well.
- 5
Step 5
Cut the cucumber, tomato, and red onion into small cubes. Add a little chili pepper, drizzle with lemon juice and vegetable oil. Add the vegetable salsa to the plate with the ceviche.
- 6
Step 6
Sprinkle the fish with oil, garnish with chili slices, chopped cilantro or parsley, and lemon slices, and serve.