Sea bass ceviche
1 serving
20 minutes
Ceviche of sea bass is an exquisite dish of Spanish cuisine inspired by the traditions of Latin American gastronomic art. Its roots trace back to the culture of Peruvian fishermen who prepared fresh fish marinated in citrus juices. The tender sea bass fillet, sliced thinly, is infused with a refreshing sauce made from olive oil, lemon juice, and aromatic herbs. Cilantro, parsley, garlic, and chili pepper add brightness and depth of flavor, creating a balance between lightness and spiciness. The finishing touch includes fresh cherry tomatoes, watercress salad, and basil that lend visual elegance and freshness to the dish. Ceviche is perfect for warm summer evenings and serves as a wonderful aperitif that stimulates the appetite before the main course.
1
Slice the chilled ocean sea bass fillet into thin slices at a 70-degree angle across the fibers.
- Sea bass: 1 piece
2
Prepare a sauce from olive oil and lemon juice, adding cilantro, parsley, chili pepper, garlic, salt, and allspice. Let it sit for 10 minutes.
- Olive oil: 50 ml
- Lemon juice: 5 ml
- Cilantro: 5 g
- Parsley: 5 g
- Chili pepper: 5 g
- Garlic: 3 g
- Salt: 3 g
- Ground black pepper: 3 g
3
For serving, place on a plate and garnish with cherry tomatoes, watercress, and basil flowers.
- Cherry tomatoes: 50 g
- Garden cress: 7 g
- Basil: 10 g
