If you wonder what exactly sea bass ceviche is, the description given by its creator, Miguel Peña, is simple and perfect: chopped sea bass fillet, accompanied by red onion, paprika and a sweet spicy touch, with a rich aroma of coriander, marinated in lemon juice.
Continue reading the instructions and enjoy preparing this wonderful fish ceviche step by step so that you can share at the table and surprise your guests.
Ingredients to make Sea Bass Ceviche:
- 400 grams of sea bass fillet
- 1 purple onion
- 60 grams of Paprika
- 1 pinch of Spicy to taste
- 1 bunch of Cilantro
- ½ cup lemon juice
- 1 pinch of Salt and Pepper
- 1 teaspoon of sugar
How to make Sea Bass Ceviche:
- Start by gathering all the ingredients for the recipe. Julienne the onion and red pepper and finely chop the coriander.
- The sea bass ceviche is a real delight, but if you cannot get this type of fish you can use any other white fish such as grouper or sea bass for example.
- Cut the fish into flat pieces of about 2 centimeters and place it in a refractory mold. Season with salt and pepper to taste and also add a little sugar. Bookings.
- After about 5 minutes, we add the onion, paprika and chili (spicy) in the refractory. We bathe everything with the lemon juice, remove and rectify the seasoning if we consider it necessary.
- To finish with the preparation of our fish ceviche, we add the finely chopped coriander, stir again and leave it to marinate in the fridge until serving time.
- The sea bass ceviche can be served as a starter along with some crackers or as a main course, you decide.
