Sea bass ceviche with red onion
1 serving
20 minutes
Ceviche made from sea bass with red onion is the embodiment of freshness and vibrant flavors of Latin American cuisine. The dish originated in Peru, where marinated fish in citrus juice became a culinary symbol of the region. Tender thin slices of sea bass are infused with lime juice, acquiring a refined tanginess, while edamame beans add a light sweetness. Tomatoes and red onion create a balance of freshness and mild spiciness, while cilantro and toasted sesame provide aromatic depth. Chili spice complements the composition with a light fiery note. An ideal choice for seafood lovers, this dish can be an excellent appetizer or a light main course that pairs wonderfully with white wine or a citrus-based cocktail.
1
Clean the seabass from scales, cut off the fins, fillet it and remove the bones, taking the clean meat off the skin in thin slices.
- Sea bass: 1 piece
2
Add edamame beans, without pods.
- Beans: 30 g
3
Cut the tomato into large cubes, blanch it first and peel off the skin.
- Tomatoes: 60 g
4
Add finely chopped red onion and green onion.
- Red onion: 15 g
- Green onions: 20 g
5
Dressing: blend all ingredients in a blender and add toasted sesame.
- Olive oil: 10 ml
- Soy sauce: 5 ml
- Lime juice: 20 ml
- Chili pepper: 3 g
- Coriander: 3 g
- Sesame: 1 g
6
Pour the prepared dressing over the gathered ingredients and let marinate for a couple of minutes, then place on a plate.
- Olive oil: 10 ml