Sea Bass Ceviche

Name: Sea Bass Ceviche
Yield: Serves 4
Cuisine: Mexico
Ingredients: 2 tomatoes; 1 red chilli, deseeded and finely chopped; 2 large handfuls coriander leaves, roughly chopped; 1 red onion, finely chopped; 250 g/9 oz very fresh firm sea bass fillets, skinned and very thinly sliced; juice of 4 limes; ½ small cos lettuce, finely sliced; 2 tbsp olive oil; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ceviche is a delicious, refreshing dish that is served all over 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 use anything that’s been frozen.

Ingredients

250 g/9 oz very fresh firm sea bass fillets, skinned and very thinly sliced
juice of 4

Americas
Mexico
Fish course
Pescatarian
Gluten-free
Central America
Spicy

Method

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, for 15–20 minutes, or until the flesh has turned opaque.
Meanwhile, cut the tomatoes in half, squeeze out the pips and fi