Sea Bass Ceviche with Papaya and Avocado

Name: Sea Bass Ceviche with Papaya and Avocado
Prep time: 1 h 5 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 Scotch bonnet chilli, deseeded and finely chopped; a few stalks of coriander/cilantro, roughly chopped, plus extra leaves to serve; a few stalks of coriander/cilantro, roughly chopped, plus extra leaves to serve; a few stalks of coriander/cilantro, roughly chopped, plus extra leaves to serve; ½ red onion, very finely sliced; 300 g/10½ oz skinless sea bass fillet; 1 ripe papaya, peeled, deseeded and cut into 1cm/½in dice; 1 ripe avocado, peeled, pitted and cut into 1cm/½in dice; sea salt; juice of 4 limes; 1 cm/½ in piece of root ginger, peeled and roughly chopped; 1 garlic clove, roughly chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

It’s really worth buying super-fresh fish for this recipe. Sea bass is my personal favourite but other firm white fish such as sea bream or sole would also work. The fish is very thinly sliced and then ‘cooked’ in tiger’s milk. Now don’t let the name mislead you in any way – tiger’s milk has nothing to do with tigers or milk, but is the Peruvian name for the marinade made from a base of fresh lime juice. It’s so tasty, refreshing and super-healthy. A perfect first course to really impress w

Ingredients

Fish course
Starter
Pescatarian
Gluten-free

Ingredients

Method