Ingredients to make Sea Bass Ceviche with Scallops:
- 1 pc. Bass
- 170ml lemon juice (or lime)
- Salt
- Pepper
- 5 tablespoon olive oil
- Lettuce (French)
- 1 pc. Red pepper
- 4 u. scallop (white part only)
- 1 pc. chili
- 1 pc. sweet onion)
- 1 pc. garlic (cloves)
- 1 pc. yellow pepper
- 3 u. lime (sliced)
- 1 pc. avocado
How to make Sea Bass Ceviche with Scallops:
Clean the fish and remove the loins. Cut it into longitudinal strips and place them in a deep bowl. Cut the scallops into 3 or 4 slices and place them on top of the fish. Pour over the juice of the lemons or limes. Spread the chopped chili over the fish and season. Leave in the fridge for an hour and after this time, turn the ingredients over and macerate for another hour, until the sole and scallops are opaque. Meanwhile, cut the onion into slices and dice the yellow pepper and season. Mix the garlic with the oil. Peel and slice the avocado, spray it with oil, season and add a little lemon juice in which the fish was macerated.
Wash, dry and place the French lettuce leaves at one end of the tray. Drain the fish and avocado and place it on top of the salad with the other ingredients and the lemon slices.
