Ceviche
Appetizers Simple Recipes Fish and Seafood Low Calorie Recipes South American Salads
This is one of my favorite recipes and I had been planning to post it for a very long time. But I waited for it to warm up a bit outside, because it's like a light and refreshing salad perfect for these moments.
Ingredients
2 sea bass (or 350 g skinless sea bass, halibut fillet)
3 garlic cloves
1 hot pepper
1 small red onion
1 small bell pepper (yellow or orange)
10 cherry tomatoes (or 1 tomato)
1/4 bunch parsley
2 tablespoons olive oil
5 limes
sea salt, pepper
Servings: 2-3
How to prepare ceviche
- Start by filleting the fish to get boneless, skinless fillets. If you buy filleted fish, it's easier, but make sure it's fresh since the meat won't be heat-treated. Cut the fillets into cubes. Season with sea salt.
* I filleted 2 sea bass of 500 g each and got 350 g of meat
** if you choose to fillet the fish yourself, put the head and tail in the freezer because we'll make a fish soup with them 😉 - Cover the fish cubes with lime juice (in my case 4 limes were needed) mixed with crushed garlic and hot pepper sliced into rounds.
- Let the fish marinate for about 4 hours. During this time, the meat will become white and firm. You'll know the fish is "cooked" when you break a piece and no longer see pink (raw meat) in the middle.
- Slice the onion thinly. Let it sit in cold water for 5 minutes. Drain well and drizzle with juice from 1/2 lime. Let it sit for another 5 minutes.
- Rinse the fish pieces well under cold running water, removing some of the hot pepper (depending on how spicy you want it; you can remove it all).
- Put the fish in a bowl and add the bell pepper and tomatoes cut into cubes, the onion with all its lime juice, and finely chopped parsley. Season with salt and ground black pepper. Mix gently. Drizzle with olive oil and mix a bit more. Check for salt and add if needed.
- Let it rest in the refrigerator for at least half an hour for the flavors to blend. Serve with toasted bread.
Fillet the fish
Ceviche
