Branzino Ceviche-Bachiche in Parmesan-Creamy Spicy Sauce
1 serving
20 minutes
Ceviche-bachiche with branzino in a parmesan-cream spicy sauce is a bold and refined take on the classic Peruvian dish. Fresh sea bass, cut into neat pieces, is infused with a rich creamy sauce with hints of spicy tom yum paste, creating a unique blend of tenderness and heat. The addition of grana padano cheese adds depth of flavor to the dish, while fresh herbs complete the composition with lightness and freshness. The origins of this recipe trace back to Peruvian culinary traditions where ceviche symbolizes respect for seafood and the art of harmoniously combining it with vibrant sauces. Served chilled with thin slices of cheese, this dish is an ideal choice for culinary experimenters looking to enjoy a balance of spiciness, acidity, and tenderness in every bite.
1
Cut the sea bass fillet into medium-sized pieces and the onion into thin rings.
- Sea bass fillet: 80 g
- Red onion: 5 g
2
Chop the greens.
- Fresh herbs: 1 g
3
Pour all ingredients with sauce, adding spicy paste and grated cheese.
- Tom yum paste: 50 g
- Pasta: 5 g
- Grana Padano cheese: 10 g
4
Let it steep for 6-7 minutes. Before serving, it can be garnished with cheese slices.
- Grana Padano cheese: 10 g
