Fillet the bass, remove the pin bones and the skin. Cut the flesh into small pieces ready for the marinade.
Finely dice the chilli. Peel and finely dice the shallot. Segment 1 lime, then zest and juice the remaining citrus fruits. Wash the rocket leaves and spin in a salad spinner. Pick the coriander leaves and carefully chop. Finley chop the coriander root.
Place the fish in a bowl and add the coriander root, a pinch of diced chilli, salt, pepper and paprika. Stir in the juices and zest from the citrus fruit. Leave to marinate for 10-15 minutes.
Just before serving check the balance of flavours. Adjust with a squeeze of lime or a pinch of salt if necessary. If you want more heat in the ceviche add more chilli.
Mix together the rocket leaves with the finely diced shallot. Dress with the olive oil.
Stir the chopped coriander into the ceviche and then serve on a bed of rocket salad.
«When filleting the fish make sure you use a flexible knife. This will allow you to fillet the sea bass more accurately and minimise waste.»