Ceviche, seviche or cebiche…however you spell or pronounce this Latin American seafood dish, it will taste delicious. Acid from the citrus juice turns raw seafood opaque and firms the flesh as it marinates, changing its texture. It is essential to buy the freshest seafood for this dish and prepare and consume on the same day as buying.
The recipe below is simple to make and it’s a good idea to have all the other ingredients and serving bowl chilled. The recipe incorporates salted capers which I thought was something a little different from other ceviches I’ve made. You can choose to thinly slice or cube the fish, I preferred the latter. And depending on how you thinly or thickly you cut the fish, this will determine how long you should marinate the fish. Also when marinating the fish, make sure the fish is sitting in enough lime juice to cover, ensuring the fish marinates evenly. I choose not to use the full amount of extra-virgin olive oil as suggested in the original recipe and used half the quantity.
I know this type of seafood dish is not everyone’s cup of tea. However, I do have another tasty ceviche recipe, Lapsang Souchong Prawn Ceviche. The prawns are briefly cooked in a smokey brew of tea, then marinated afterwards. Either way both are lovely recipes and use different methods of preparation.
Sea Bass Ceviche with Lime, Chili and Capers
(Serves 2)
Recipe adapted from Clodagh McKenna’s cookbook, Clodagh’s Weeknight Kitchen
Ingredients:
- 150g of sea bass fillet, skinned, trimmed and cut into 1/2 inch cubes
- 2 limes, zested and juiced
- 1 red chilli, deseeded and finely diced
- 2 teaspoons of salted capers, chopped
- 100ml of extra-virgin olive oil, (I used 50ml)
- 1 tablespoon chopped parsley
How to make:
Add the seabass and lime juice to a bowl. If needed, add extra lime juice to cover the fish. Leave the fish to marinate for about 20 to 30 minutes in the refrigerator.
Once marinated, mix in the lime zest, chilli and salted capers. Transfer the ceviche to a chilled serving bowl, drizzle with extra-virgin olive oil and scatter over chopped parsley.
Or, as in original recipe; Dividing among two plates, spread the thinly sliced sea bass in a single layer. Drizzle the lime juice over the fish and leave for 4 minutes to marinate.
Sprinkle over the lime zest, chilli and capers. Then drizzle with extra-virgin olive oil. Garnish with parsley and serve.
Note: A green leafy salad with a lemon vinaigrette was the suggested accompaniment to serve with this dish. But if you prefer something with a bit of crunch, try tortilla or plantain chips instead.
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