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Sea bass ceviche

Fan of ceviche ? This delicious seafood recipe from Peru, very popular in the trendiest restaurants around the world ? Let us share the secrets with you .... pssttttt... 


- 4 sea bass of about 200 g each
- 1 bunch of coriander
- 1 pinch of Espelette chili pepper
- 1 avocado
- ½ finely chopped red onion
- 10 g of chopped ginger
- 3 limes
- 1 orange
- 2 tablespoons of olive oil
- 2 pinches of salt
- 1 tablespoon of yuzu pearls 
- Edible flowers


1. Squeeze the limes and orange.
2. Prepare the marinade by mixing coriander, lime juice, orange juice, red onion, minced ginger and olive oil. Add two pinches of salt.
3. Cut the bar fillets into cubes of about 1 cm. Sprinkle them with the marinade and leave to rest for 30 minutes.
4. Peel and cut the avocado into 16 slices. Place them on the 4 plates.
5. Cover with marinated fish. Add a few coriander leaves, Espelette chili pepper and yuzu pearls.
6. You may wish to create a lovely presentation with Borage edible flowers. 

Fine Food Blog

I would love to share with you information on fine food products as well as give you some ideas on how to prepare delicious dishes with them.