sea bass ceviche
Sea Bass Ceviche (serves 2 as a light lunch or starter)
Preparation time: 15 minutes Sitting in the fridge time: 1 hour
For the pickled chilli: 2 red chillis (large ones preferably) 125ml rice vinegar 100g caster sugar a splash of fish sauce For the Ceviche: 2 fresh sea bass fillets (skin removed, boned and sliced thinly) 2 limes, juiced and zested 1 lemon, juiced and zested 1 small bunch of coriander, leaves picked off a tsp of black sesame seeds or nigella seeds olive oil for drizzling 1 avocado, diced (or whizzled with a tbsp of mayo and served alongside)
Make it! For the pickled chilli: Cut the top and bottoms off the chillies. Using a skewer or something equally long and pokey, push the seeds out, so you’re left with a hollowed out chilli. Now slice them into rings. Boil the kettle and submerge the chilli rings in the hot water for about 30 seconds. Then drain and rinse under cold water.
Repeat this process two more times. This method of blanching the chilli is muy importante because you need to remove some of the heat, otherwise the chilli ends up hotter than the sun. Warm the vinegar in a small pan, adding the sugar until dissolved. Pour the vinegar over the chilli rings, add a splash of fish sauce and leave to cool.
For the ceviche: Slice the sea bass fillets, as thinly as you can and layer onto one big plate, as you would for carpaccio.
Mix the lime and lemon juice together and pour over the plate. Cling film it and leave in the fridge for about an hour to ‘cook’.
When you want to serve, just drizzle with olive oil and sea salt and arrange the pickled chilli and the rest of the ingredients over the top. It’s really nice accompanied by wine and crispbreads.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!