Recipe Catalog
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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.
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Classic Peruvian ceviche made from sea bass with sweet potato and corn is the essence of flavors that conveys the spirit of traditional Peruvian cuisine. The origins of this dish date back to ancient times when local fishermen marinated freshly caught fish in citrus juice. The tender sea bass fillet is infused with a vibrant, spicy sauce made from coconut milk, lime, ginger, and chili, creating an explosive taste. The side of baked sweet potato and corn adds sweet notes and balances the spiciness. Toasted corn gives a light smoky aroma, while fresh cilantro completes the composition. This dish is perfect for a refreshing dinner that combines exoticism and harmony.
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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.
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Coconut ceviche with sea bass is a refined dish from Latin American cuisine that combines the freshness of seafood with the exotic tenderness of coconut. Legend has it that ceviche originated in ancient civilizations along the coast of Peru, where fish was marinated in citrus juice. In this version, airy coconut milk softens the acidity of lime, creating a silky flavor. Olive oil, garlic, and chili pepper add spiciness while avocado, tomatoes, onion, and pomegranate provide textural variety. Cilantro leaves and crunchy radish complete the composition by refreshing each bite. Ceviche is served chilled, perfect for hot days, and corn chips enhance its gastronomic playmaking each bite a celebration of flavor.
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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.
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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.
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Red sea bass baked with lemon-basil sauce is the embodiment of freshness and sophistication of Mediterranean cuisine. The rich flavor of the fish, gently infused with the aroma of basil and lemon, creates a harmonious blend of bright and refreshing notes. The bass, baked to perfection, becomes juicy and easily flakes apart, while the spicy garlic and chili pepper add a subtle kick. This dish is perfect for a cozy family dinner or a festive lunch, bringing a touch of sunny Mediterranean coast. Served hot or warm, generously drizzled with the released juices that enhance the fish's natural flavor.
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Chilean sea bass with onion marmalade and spicy sweet potato sauce is a refined dish that combines the tenderness of fish, the sweet caramelized depth of onion marmalade, and the velvety spice of sweet potato sauce. Sea bass, a fish with soft white flesh, pairs perfectly with the sweet-and-sour marmalade based on red wine and honey, giving it a rich, complex flavor. The dish is complemented by a spicy sweet potato sauce with hints of creamy sweetness and spices, creating harmony on the plate. It evokes European culinary traditions where exquisite sauces and perfect texture are key to admiration. Serving it with watercress salad adds freshness and transforms it into a true work of gastronomic art.
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The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
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Steamed sea bass with ginger and green onions is a harmony of tenderness and spiciness in one dish. This culinary composition draws inspiration from Asian traditions, where steaming preserves the fish's natural flavor and makes it exceptionally juicy. Ginger adds a slight sharpness and warming aroma, while green onions refresh and add a crunch. Final touches of soy sauce and hot oil reveal depth of flavor, giving the fish richness and a delicate caramelized texture. It's the perfect dish for health enthusiasts: minimal processing retains the fish's beneficial properties, while the combination of ingredients offers refined gastronomic pleasure. It pairs wonderfully with light vegetable sides or fragrant rice, turning the meal into a true art of taste.
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It is better to buy a large wild sea bass, a fish weighing about a kilogram or more. But if you cannot find one, a standard farmed one weighing half a kilo will do. However, it can hold less filling.
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Sea bass with green onions is a simple yet exquisite dish of Russian cuisine that combines the freshness of fish and the aroma of greens. Sea bass, known for its tender texture and slightly sweet flavor, pairs wonderfully with the delicate scent of green onions and citrus notes of lemon. Spices and black pepper enhance the natural depth of flavor, while baking in foil preserves the juiciness of the flesh. This dish is perfect for a light dinner or festive table. Sea bass with onions is served hot, straight from the oven, often accompanied by a side of vegetables or baked potatoes. The ease of preparation makes it an excellent choice for those who appreciate delicious and healthy food without unnecessary hassle.
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Tuscan salad, made in the colors of the Italian flag. Literally a few spoons are enough to create a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to cram large doses of biomass into yourself, but you want to eat at the same time. In addition to arugula, corn salad and sorrel leaves feel confident in this salad, but green wild garlic behaves best of all. By the way, using it, you can refuse garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: it is very appropriate in combination with beans. And for greater decorum, you can drop a little balsamic vinegar into the bowl.
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Grilled halibut with a seasoning of yellow tomatoes, red onion, and dill is a magnificent dish of Greek cuisine that embodies the freshness and vibrant aromas of the Mediterranean. The tender, juicy halibut fillet grilled to a golden crust pairs perfectly with the zesty seasoning of sweet yellow tomatoes, spicy jalapeño, fresh dill, and tangy lemon juice. This combination creates a rich flavor contrast—from the soft creaminess of the fish to the refreshing spice of the vegetables. The dish is ideal for a light dinner or festive table, revealing the Greek love for simple yet rich flavors. It cooks quickly and is served hot alongside a glass of white wine or fresh bread, enhancing the atmosphere of the southern coast. Fragrant, balanced, and incredibly appetizing—this recipe will be a true highlight of any meal.
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Andrey Shmakov shared the recipe with us. Prepared during the expedition to the Kola Peninsula Mamont Camp.
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