Sea Bass Ceviche. I've been a huge fan of shrimp and scallop ceviche for years but on my last trip to Costa Rica I discovered the wonderful sea bass ceviche that. Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. I made Ceviche for the first time with this recipe while using bass and tuna.
As such, it is not a ceviche, but rather raw fish with a bright dressing. Rachel Walker's simple and refreshing sea bass ceviche recipe uses fresh yellow yuzu to inject a delightful zing, paired with warming chilli, shallot and coriander. Ceviche requires the freshest fish (in this case, black sea bass) you can find, and calls for a marinade of fresh lemon and lime juices for curing. You can cook Sea Bass Ceviche using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sea Bass Ceviche
- It’s 1 lb of Sea bass filets.
- It’s 1/2 cup of Lime juice.
- It’s 1 cup of Lemon juice.
- You need 1 cup of Red onion.
- Prepare 1 cup of Red bell pepper.
- Prepare 1/4 cup of Parsley.
- You need 1 cup of Olive oil.
- Prepare 1 tsp of Sea salt.
- It’s 1/4 tsp of Ground pepper.
- Prepare 1 of Fresh chili pepper.
This ceviche is seasoned with Moroccan spices. Sea bass is marinated in a mixture of harissa, coconut milk, lemon juice, lime juice, orange juice, preserved lemons, caraway seeds, cumin and chervil. To serve, arrange the sea- bass on a serving plate. Strain the marinating liquid to separate the juices from the fruit and vegetable.
Sea Bass Ceviche instructions
- Cube fish (1/2") and place in bowl. Pour lime & lemon juices. Cover and let sit 1 hour..
- Add chopped onions, peppers, & parsley. Mix well..
- Cover & refrigerate 2 hours..
- Add olive oil, salt & pepper..
- Serve on tostadas with fresh avocados..
For the ceviche, place the thinly sliced sea bass onto a serving plate and sprinkle over the lime zest, then drizzle over the lime juice, olive oil, and season with salt and freshly ground black pepper. Try our satsuma sea bass ceviche for an easy seafood starter that's super zingy and fresh. Food styling by Andrew Bollis /Judy Inc. (www.judyinc.com). Place in a bowl with the red. A few coriander sprigs, leaves finely chopped.