When making ceviche, you skip cooking with heat!
Some call ceviche a summer dish, but we think it is a perfect all year round dish, and especially when there is something to celebrate! This recipe is light, hearty, and low carb, which is perfect as a starter or an appetiser.
Even though we don’t cook the fish with heat, the sea bass ceviche needs a little attention before serving. There are many variations, but this recipe is quite close to the traditional version served with fresh tomatoes and cucumber. The marinade bursts with citrus and fresh flavours.
Related: Ceviche of salmon and scallops
Is sea bass ceviche raw?
We don’t mind raw fish and ceviche can be served more, or less ‘cooked’ depending on preferences. The marinade cooks the fish without heat thanks to the acidity of the lemon juice. The longer you leave the fillets in the marinade, the more it will cook the fish. You can also choose to cut the fish in smaller pieces if you want to ‘cook’ the ceviche more quickly.
What’s a decent quality fish for ceviche?
Choose really fresh fish or sushi-grade. It will reduce the risk of salmonella and the quality, taste and texture will remain after marination. Leave the filleting for your fishmonger or try to cut fillets yourself; everyone can learn these skills.
Sea Bass Ceviche
- 1 sea bass fish (800 gr)
For the marinade
- Fillet your fish or ask your fishmonger to do it.
- Combine all ingredients for the marinade.
- Place the sea bass fillets into the marinade, cover with a cling film and refrigerate for up to 36 hours depending how ‘cooked’ you like your fish. Turn the fish fillets every 6 to 12 hours.
- Cut the fillets in cubes and toss with the garnish.
- Serve as finger food or on a plate as a starter.