Sea bass ceviche with basil
1 serving
25 minutes
Ceviche of sea bass with basil is an exquisite dish of Peruvian cuisine that impresses with its freshness and vibrant flavors. Its roots trace back to traditional fish preparation methods by the people of Peru, where ceviche is considered a true symbol of gastronomy. Tender slices of chilled ocean sea bass are infused with a spicy marinade of olive oil and lemon juice, enriched with the aroma of parsley, cilantro, garlic, and chili pepper. The light spiciness is balanced by the sweetness of cherry tomatoes and the freshness of watercress salad, while basil adds refined herbal notes. Ceviche is served chilled, allowing the flavors to fully unfold and creating harmony between acidity, spiciness, and freshness.
1
Slice the chilled ocean sea bass fillet into thin slices at a 70-degree angle, against the grain.
- Sea bass: 1 piece
2
Dress with a sauce made of olive oil and lemon juice, adding cilantro, parsley, chili pepper, garlic, salt, and pepper.
- Olive oil: 50 ml
- Parsley: 5 g
- Cilantro: 5 g
- Garlic: 3 g
- Chili pepper: 5 g
- Lemon juice: 5 ml
- Salt: 3 g
- Ground black pepper: 3 g
3
Leave for 10 minutes.
4
For serving, place on a plate and garnish with cherry tomatoes, cress salad, and basil flowers.
- Cherry tomatoes: 50 g
- Basil: 10 g
- Garden cress: 7 g
