Sea Bass Ceviche with Lime
Prep time: 25 minServes: 4
Pairs with
Ceviche's citrus acidity and the fish's purity want a wine equally fresh — sparkling or a mineral white that doesn't compete with the lime.
Ingredients
- 300g sea bass fillet (sashimi-grade), thinly sliced
- 4 limes, juiced
- 1 red chilli, finely diced
- ½ red onion, thinly sliced
- Fresh coriander
- 1 avocado, diced
- 1 mango, diced
- Flaky sea salt
- Olive oil
Method
- 11. Place the fish slices in a bowl. Pour the lime juice over, ensuring all fish is covered.
- 22. Chill for 15 minutes — the fish "cooks" in the acid and turns opaque.
- 33. Drain most of the lime juice.
- 44. Mix with chilli, red onion, coriander, avocado and mango.
- 55. Divide onto plates, scatter sea salt and drizzle olive oil.