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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.

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

1
kg
sea bass (or 2 fillets)
4
lime
1
red onion
1
red chilli pepper
coriander
olive oil
fleur de sel and pepper
Recipe for:1300 g

Scale recipe

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