Sea Bass Ceviche with Lime

The sea bass flesh turns opaque and firm under the action of the acid. It's a burst of freshness on the palate, heightened by chili and the crunch of red onion. The juice, the famous 'leche de tigre', should be milky white and punchy.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 262
• Protein: 32 g
• Carbs: 26 g
• Fat: 4 g

Ingredients

• 600 g European sea bass ( skinless fillets, cubed )
• 150 ml Lime juice ( freshly squeezed )
• 1 piece Red onion ( thinly sliced )
• 1 piece Hot chili pepper ( finely minced )
• 2 tbsp Fresh cilantro ( chopped )
• 1 piece Garlic ( halved )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground
• 2 piece Sweet potato ( boiled and sliced )
• 100 g Corn ( kernels )
• 1 piece Aji Amarillo Chili ( seeded and finely chopped )
• 10 g Fresh ginger ( finely grated )

Instructions

1. Cutting the fish

   Cut the sea bass into 2 cm cubes. Use a sharp knife to avoid crushing the flesh. The fish must remain very cold, place it in the fridge immediately after cutting.

2. Preparing the garnish

   Thinly slice the red onion into translucent strips. Finely chop the chili and aji amarillo after removing the seeds. Chop the fresh cilantro.

3. Seasoning

   In a mixing bowl, rub a halved garlic clove on the sides. Add the fish, sea salt, white pepper, and grated ginger. Mix so the flavors start to penetrate the flesh.

4. Quick marinade

   Pour the lime juice over the fish. Add the onion, chilies, and cilantro. Mix gently. Let rest for 2 to 3 minutes maximum: the fish should be white on the surface but still pearly and tender at the core.

Chef's tips

• The fish must be absolutely fresh, with bright eyes and red gills.
• Do not squeeze the limes too hard, the bitterness from the pith should not enter the juice.
• Serve in well-chilled bowls to maintain the temperature of the flesh.

Storage

Ceviche does not keep. It must be consumed immediately after marinating, otherwise the fish will become rubbery.