Sea Bass Ceviche
Even though we don’t cook the fish with heat, the sea bass ceviche needs a little attention before serving.
EQUIPMENT (click pictures for details)
Ingredients
- 1 sea bass fish (800 gr)
For the marinade
- 50 ml lemon juice
- 50 ml lime juice
- 60 ml extra virgin olive oil
- 1-2 tbsp julienned fresh ginger
- 3-4 tbsp chopped fresh coriander
For the garnish
Instructions
- 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.
Nutrition for 1 portion
Calories: 384kcalCarbohydrates: 8gProtein: 41gFat: 21gCholesterol: 180mgSodium: 160mgFiber: 1gSugar: 4gVitamin A: 540IUVitamin C: 17mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was! #culinaryambition