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Ceviche of filleted sea bass Recipe

Ingredients for people

    For the fish
  • Sea bass (whole) 6-800g : 6 whole
  • Lime(s) : 3 whole
  • Lemon(s) : 1 whole
  • Orange(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Paprika : 5 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • For the garnish(es)
  • Banana shallot(s) : 1 whole
  • Rocket : 1 bunch
  • Olive oil : 30 ml
  • 1For the fish

    Fillet the bass, remove the pin bones and the skin. Cut the flesh into small pieces ready for the marinade.

  • 2For 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.

  • 3For the salad

    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.

Chef's tip

«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.»

A fantastic recipe to sharpen up your knife skills. Fillet the fish, skin the fish and then marinate in orange, lemon and lime and perfectly diced red chilli.

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(10 votes)

  • Preparation  30mins
  • Cooking time  15mins
  • Rest time  0h