June 22, 2014

Celia's Saucer: Sea Bass Ceviche

The Cafe Cat's easy recipe for a Sea Bass Ceviche
The best thing my sister ever brought home from her travels in Peru was a passion for ceviche and it is one that caught on quickly within the family. We're quite a feisty bunch and so the sweet, salty and punchy flavours suit us down to the ground. I'm not sure therefore, how I didn't manage to make my own for almost 12 years but last weekend, that all changed.

With National Ceviche Day coming up on the 28th of June, I thought it best that I got stuck in with a trial run and when I say stuck in, I went out and bought the whole darn sea bass even though I know next to nothing about gutting, cleaning or filleting. 

My advice? Either pull up your sleeves and get as messy as I did with a youtube tutorial  or get your fishmonger to do it for you.

Here's a quick and simple recipe, should you wish to rustle this up for yourself, and it serves about 3 people.

1 large sea bass (about 350g)- skinless, boneless and filleted
6 limes - the juice of
1 small red onion
1 large avocado
1 red chilli

Chop your red onion and pop it into a bowl of iced water, to take off the strong edge. While it's doing its thing, slice your fish fillets into 2cm cubes and sprinkle with coarse sea salt.

 Drain your onion and mix with the fish, juice of the six limes, your sliced avocado and finely shredded chilli.

Leave for fifteen minutes for the fish to cure in the citrus juices, top with roughly chopped coriander and serve.

We had our with candied sweet potatoes but this works well on toasted rustic bread, with tortilla chips or a crisp green salad.

It will keep for up to a day in the refrigerator but will become chalky the longer it sits in the citrus - anytime between 10 minutes and 2 hours is the perfect incubation period.

The Cafe Cat's easy recipe for a Sea Bass Ceviche from Peru

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