cooking seabass ceviche with pickled chilli
March 20, 2014
As summer approaches, who wants to be cooking into the wee hours? No thanks - I plan to spend all my free time drinking pale ale on Peckham Rye, and have vowed that NOTHING will prevent this. The clever, clever Peruvians have a nifty dish that allows one to both cook and play. Ceviche.
Pronounced sev-veech-ay, which is essentially fish left in the fridge for a few hours bathing in citrus juices before being adorned with pretty things. Now before anyone goes waving their finger - I was in fact taught at college that cooking means ‘changing the chemical structure of food’. This means that preparing ceviche is in fact cooking. Only we’re letting the lime juice wear the apron while we gallivant amongst the daffodils rapturous applause for limes. Ceviche is about as challenging to make as putting on a pair of flip flops, but take note - the time spent sourcing your lovely ingredients for it mustn’t be rushed! The fish has to be top notch—supermarket vac-packed swimmers be gone – it has to be sushi fresh. It’s time to become besties with your local fishmonger. I shamelessly flirted my way to getting my fishmonger to not only fillet my seabass, but pinbone it too. I think I love him.
I’m something of a purist when it comes to ceviche. I think it should be left pretty simple, so you can taste your expertly-sourced fish. The pickled chilli is dead easy and you can keep it in the fridge for a good week or two; and put it in salads and all sorts.
Nice with crispbreads and, if you prefer, make guacamole with the avocado instead of dicing it.
Find the recipe here