Sea bass ceviche

Mighty spice cookbook, John Gregory-Smith, dbp

Ceviche ia a delicious, refreshing dish served all along the coast of Mexico and South America. The fish "cooks" in the lime juice, without using any heat, so you really have to use the freshest fish you can buy.


¡¡¡ Don´t forget to deep freeze the fish, in order to inactivate any possible anisakis !!!

Serves 4
9 oz very fresh firm sea bass fillets, skinned and very thinly sliced.
juice of 4 limes
2 tomatoes
1 red chili, seeded and finely chopped
2 large handfuls cilantro leaves, roughly chopped
1 red onion, finely chopped
1/2 small romaine lettuce, thinly sliced
2 tablespoons olive oil (extra virgin, please)
sea salt and freshly ground black pepper

Spread the sea bass slices out in a shallow dish, add the lime juice and season with a really good pinch of salt. Turn the pieces over, and continue turning them, until the fish is completely coated. Leave to marinate, stirring occasionally, 15 to 20 minutes, until the flesh turn opaque.

Meanwhile, cut the tomatoes in half, squeeze out the seeds and finely chop the flesh. This is so the ceviche isn´t watery.

Put the marinated fish and all its juices in a large mixing bowl with the tomatoes, red chili, cilantro, onion, romaine lettuce, oil and a really good pinch of pepper. Gently mix together and serve immediately.