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.

Sea bass ceviche with olive oil and lime

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sea bass (or 2 fillets)






red onion



chilli pepper



coriander, fresh



olive oil



black pepper and fleur de sel

Preparation method

  • Descale the sea bass.
  • Gut the fish and rinse under cold running water.
  • Fillet the fish to produce two attractive fillets.
  • Skin the fillets and pat dry with paper towels.
  • Thinly slice the red onion and chop the fresh coriander.
  • Cut the chilli pepper lengthwise, remove the seeds and seed membranes, and mince finely.
  • With a fine grater, grate the zest of the limes over the sea bass fillets.
  • Cover the fillets with the sliced onion and chilli pepper, and then juice the limes over the fillets.
  • Cover and marinate in the refrigerator for at least 3 hours.
  • To serve, section the fillets, drizzle with a little olive oil and sprinkle with coriander, freshly ground pepper, and fleur de sel.

Serving suggestions

  • As starter: traditionally served with sweet potato, avocado, corn, and lettuce.
  • As a component in a composition with hot pork belly, beetroot leaves and whole-grain mustard dressing.

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