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Sea bass seviche
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
15 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Serve this simple appetizer with toasted sourdough or other bread, along with butter and salt.
Ingredients
8 to 10 ounces - Salt and freshly ground black pepper
¼ <
Method
- Put each slice of fish in turn between two sheets of plastic wrap and pound lightly with the bottom of a pot or the flat side of a cleaver. You want to make them as thin as possible without tearing them. Arrange a portion of the fillets on each of four plates.
- Sprinkle evenly with salt and pepper, then drizzle with the olive oil and lime juice. Sprinkle with th
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