Greek Style Sea Bass Ceviche

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.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 321
• Protein: 30 g
• Carbs: 5 g
• Fat: 20 g

Ingredients

• 600 g European sea bass ( in 1cm cubes )
• 3 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Red onion ( thinly sliced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Oregano ( dried )
• 50 g Black olive ( pitted and chopped )
• 2 pinch Gray sea salt
• 1 tbsp Capers ( drained )

Instructions

1. Fish preparation

   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. Acid cooking

   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. Seasoning and binding

   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.

Chef's tips

• 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.

Storage

Consume immediately after preparation. Does not store well due to continuous acid curing.