Sea bass ceviche
6 servings
25 minutes
Ceviche of sea bass is an exquisite dish of Latin American cuisine, inspired by the ancient traditions of Peruvian fishermen who prepared fresh fish marinated in citrus juice. The tender sea bass fillet soaked in vibrant lime juice gains a refreshing tang that perfectly complements the aromatic sauce made from sesame and olive oil, herbs, and ginger. The light spiciness of cayenne pepper enhances the delicacy of flavor, while arugula adds a pleasant bitterness. This dish requires no cooking, preserving all the natural freshness of the fish.
1
Slice the sea bass fillet into very thin pieces.
- Sea bass fillet: 900 g
2
In a blender, turn sesame and olive oil, chopped parsley and basil, grated ginger, a pinch of cayenne pepper, soy sauce, and juice from two limes into a homogeneous green mass.
- Sesame oil: 50 ml
- Olive oil: 50 ml
- Parsley: 20 g
- Basil: 20 g
- Ginger root: 30 g
- Ground cayenne pepper: pinch
- Soy sauce: 1 tablespoon
- Lime: 2 pieces
3
Mix the fish with this sauce and place it in the refrigerator for ten minutes. When serving, place some arugula leaves on the plates, and on top, add slices of fish. Drizzle with sauce and lightly season with sea salt and white ground pepper.
- Sea bass fillet: 900 g
- Coarse sea salt: to taste
- Ground white pepper: to taste
- Rocket (arugula): 100 g
