Greek Style Sea Bass Ceviche
20 min
total
4
people
321
calories per serving
Ingredients
4 people
- 600 gEuropean sea bass (in 1cm cubes)
- 3 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcRed onion (thinly sliced)
- 4 tbspExtra virgin olive oil
- 1 tspOregano (dried)
- 50 gBlack olive (pitted and chopped)
- 2 pinchGray sea salt
- 1 tbspCapers (drained)
Method
Fleshy diced sea bass that turns opaque under the lemon's acidity. Extra virgin olive oil provides a silky texture, contrasted by the crunch of red onion and the scent of oregano.
- 1
Remove the skin and bones from the sea bass. Cut the flesh into regular cubes of about 1 cm. Place the cubes in a cold mixing bowl.
- 2
Squeeze the lemons. Pour the juice over the fish with the sea salt. Mix gently. The flesh should start to whiten and become firm to the touch.
- 3
Add the sliced red onion, olives, capers, and oregano. Pour in the olive oil to bind the marinade. The oil should coat each piece of fish to add roundness.
Frequently asked questions
How do you get this dish right?
- Do not marinate for more than 15 to 20 minutes, otherwise the acid 'overcooks' the fish and the flesh becomes mushy.
- Use a thin, very sharp knife to avoid crushing the delicate flesh of the sea bass.
How long does this dish keep?
Consume immediately after preparation. Does not store well due to continuous acid curing.
4.2
27 reviews
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