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Sea bass ceviche
Serves 4 Starters and mains
Ingredients
- 2 large red onions, very finely sliced
- juice of 15 limes (see method)
- 1 garlic clove, finely chopped
- 1cm piece ginger, finely chopped
- 3 coriander stems, leaves attached, roughly chopped
- 600g sea bass
- 1 limo chilli, seeded and finely chopped
- micro coriander leaves, to garnish
Method
Wash the sliced onions and soak in iced water for 5 minutes. Drain thoroughly and spread out on kitchen paper or a tea towel to remove any excess water. Place in the fridge until needed.
Roll each lime to loosen the juice, then squeeze over a small bowl. Be firm, but gentle, and avoid tearing the membranes, as this can make the juice bitter. Add the garlic, ginger and one of the coriander stems to the juice.
Dice the fish into 3cm x 2cm pieces, place in a large, shallow dish and sprinkle over some salt. Pour the lime juice through a sieve over the fish, discarding the ginger, garlic and coriander stem. Use your fingers to gently turn the fish to ensure an even coverage of salt and juice, then refrigerate for at least half an hour – during this time the fish will ‘cook’ in the lime-juice marinade.
When you are ready to serve, remove the onions and the fish from the fridge. Roughly chop the remaining coriander stems and add it to the onions, along with the finely chopped chilli.
Spread the onion mixture onto a large serving platter. Strain the fish from its marinade and place on top of the onions, then moisten with a little of the marinade. Serve immediately, scattered with the micro coriander leaves.
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