Sea bass ceviche with olive oil and lime
A preparation method that originates from northern Peru. This requires the absolutely freshest fish possible! The acids ‘cook’ the proteins, making for an amazingly soft texture and very delicate flavour.
Makes 1300g.
Allergens and dietary requirements
- Fish
- Pescetarian
Ingredients
1
kg
sea bass (or 2 fillets)4
lime1
red onion1
red chilli peppercoriander
olive oil
fleur de sel and pepper