Citrus sea bass ceviche recipe
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A light, refreshing and incredibly delicious fish dish. Sea bass is "cooked" in citrus juices, then served with avocados, coriander, eggs and onions. Make sure that you use the freshest sea bass you can find.
14 people made this
- 125ml fresh lemon juice
- 4 tablespoons fresh lime juice
- 4 tablespoons fresh orange juice
- 1 teaspoon grated fresh ginger
- 2 tablespoons extra-virgin olive oil
- 450g fresh sea bass fillets, sliced 5mm thick
- 4 tablespoons chopped fresh coriander
- 1 onion, thinly sliced
- 2 avocados, peeled, stones removed and cubed
- salt and pepper to taste
- 4 hard-boiled eggs, quartered
MethodPrep:25min ›Extra time:2hr chilling › Ready in:2hr25min
- In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
- Add the coriander, onion and avocados. Season to taste with salt and pepper, toss and serve with hard-boiled egg wedges.
Reviews & ratingsAverage global rating:(15)
Reviews in English (9)
by Ana O.
This is not really Peruvian ceviche, you need to make it out of pure lime juice and it needs rocoto as well as adding the salt before the lime if not it will not get cooked without the salt. No egg and no avocado.-24 Jan 2007
We substitued mango for the egg and left out the ginger. The warmth of the mango really contrasted w/the citrus and made this ceviche absolutely divine.-03 Jul 2001
Healthy Ceviche Recipe
Seafood can be delicate and exquisite. And, when prepared carefully, provides a wealth of health benefits. A ceviche recipe (pronounced suh-vee-chey) raises the question of whether raw fish is safe to eat. And if so, how does it promote health?
In any case, don’t be afraid to delve into this seafood delicacy. Our ceviche recipe is a reliable sea-to-table dish carefully-made for the satisfaction of all who eat it.
Angela Hartnett's ceviche – recipe
C eviche is a lovely fresh dish that is a perfect way to celebrate the end of the long winter. Diego, my Argentinian head chef at Murano, makes this lovely version for our menu. The key here is getting the freshest fish possible. It works equally well with scallops or sea bass, and if you fancy a bit more of a citrus kick, add orange segments.
4 fillets of sea bream
4 tbsp olive oil
1 tsp fresh chillies, finely chopped
1 medium lime, juice and rind reserved
½ tsp ginger, grated
1 tbsp coriander, chopped
Freshly milled salt and pepper
2 spring onions, chopped
Ask your fishmonger to remove the skin and pin bones from the sea bream. Slice the fish at an angle into chunks 5mm thick and place on a large flat tray.
Mix the oil, chilli, ginger, lime juice and zest together, and season with salt and pepper.
Combine with the spring onions and the fish, place on a serving dish and allow to marinade for a couple of minutes.
Garnish with the chopped coriander and serve immediately with a green salad and toasted sourdough bread.
Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
This article was amended on 15 April 2013. The original suggested cutting the fish into chunks 50mm, rather than 5mm, thick. This has been corrected.
SEA BASS, FENNEL AND CITRUS CEVICHE
Raw fish must be uber fresh to be delicious. With this recipe and its marinade, there is a cooked effect, so you don't even have to tell your friends it's raw. Serve with bread for extra carbohydrate.
· 2 fresh sea bass fillets, about 11½ oz in total, skinned and pin-boned
· 1/2 teaspoon salt
· juice of 2 limes
· 2 mild fresh red chiles, seeded and cut into thin strips
· 1 garlic clove, crushed to a paste with a little salt
· 1 pink grapefruit
· 1 navel orange
· 1/2 red onion, very thinly sliced
· 1 fennel bulb, very thinly sliced
· freshly ground black pepper
· 1 tablespoon shredded fresh mint leaves, to garnish
· 2 teaspoons extra virgin olive oil
1. Slice the bass fillets into 1/2-inch wide strips. Place them in a bowl and sprinkle over the salt, then set aside for 20 minutes during which time the fish will "tighten" and start to "cook." Rinse and dry them well with paper towels, return them to a clean bowl, and add the lime juice, chiles, and garlic. Toss to coat all the fish pieces and leave for 15 minutes to "cook" by marinating in the acid lime juice.
2. Meanwhile, peel the grapefruit and orange. Hold the fruit over a bowl to catch the juice and with a small sharp knife, cut down both sides of each segment as close to the membrane as you can, then ease the flesh out into the bowl. Squeeze the membranes over the bowl to release any remaining juice. Mix in the onion and fennel.
3. Just before serving, add the citrus fruit mix to the fish and its juices and season with pepper. Arrange between 4 cold plates, scatter with mint, and drizzle with olive oil.
Use any really fresh fish, such as salmon or mackerel. A few sprouting seeds (mung beans) scattered over the top of the ceviche makes for good GI.
Amount per portion: Energy 143 cals, Protein 17.3g, Fat 4.3g, Saturated fat 0.7g, Carbohydrate 9.4g, Total sugars 8.8g, Fiber 2.5g, Salt 0.79g, Sodium 310mg
Peruvian ceviche is a raw fish dish that is now celebrated around the world.
How to make ceviche?
Ceviche is a raw fish dish that is prepared with very fresh fish, that is cured in citrus juices. In Peru, it is prepared with aji or other hot peppers, and is complemented with additional seasonings that may include red onion, cilantro, garlic and salt. Peruvian ceviche (ceviche peruano) is traditionally served with sweet potato, thick slices of corn on the cob on a bed of lettuce, and can sometimes be accompanied with plantains or avocado.
The juice of the marinade is called leche de tigre (tiger’s milk) or leche de pantera. It is considered an aphrodisiac delicacy. It is totally acceptable to raise your plate with your hands and put it in your mouth to drink this liquid delicacy. And just like pickle juice is used in martinis in the United States, leche de tigre can be mixed with vodka or Pisco for a typical cocktail.
What is the origin of ceviche?
Ceviche first appeared 2000 years ago as this recipe was already prepared by the Moche, a Northern Peruvian civilization who used the fermented juice of banana passionfruit to cure the fish. Later, the Incas marinated the fish in chicha, a fermented drink typically made with corn. Raw fish was also prepared with salt and aji before the Spanish brought citrus to Latin America.
The modern version of ceviche was actually brought to Peru by Moorish women from Granada (south of Spain) who arrived with Spanish conquistadors. The Moor-influenced cooks introduced a dish called sei-vech, that was prepared with fish or meat marinated in the juice of Ceuta lemons, which they brought from North Africa and started planting in the New World.
Ceviche spread through the other territories of the Viceroyalty of Peru, which included most of the Spanish-ruled America between the sixteenth and eighteenth centuries, which explains why ceviche now has a multitude of regional variants in Peru, Ecuador, Colombia, Chile, Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama as well as throughout the Caribbean.
The variants of ceviche around the world
It is also popular under different names throughout the South Pacific. In the Philippines, a version of the ceviche known as kinilaw (or kilawin) is prepared with calamansi, a local citrus. In Fiji, kokoda is prepared with coconut milk in addition to the more common ceviche ingredients.
In Peru, traditional ceviche is prepared with corvina or cebo (sea bass), but it is also often prepared with sole, cod or halibut, a fish which is popular in Chile.
In Ecuador, people add tomato sauce to shrimp ceviche for a tangy taste.
In Mexico and some regions of Central America, ceviche is often served on top of tostadas. Popular seafood include shrimp, octopus, squid, tuna, and mackerel.
In El Salvador and Nicaragua, the most popular recipe is ceviche de concha negra (black conch ceviche), which is also popular in Mexico under the name pata de mula (mule’s foot).
In Nicaragua and Costa Rica, people traditionally use tilapia, corvina, mahi-mahi, shark or marlin.
In Panama, ceviche is mostly made with sea bass, octopus, shrimp, and squid. Like Mexicans with their tostadas, Panamanians serve their ceviche with little pastry shells called canastitas.
In Cuba, ceviche is prepared with mahi-mahi, as well as squid and tuna.
In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk, just like in Fijian kokoda
In The Bahamas and South Florida, conch salad is the ceviche of choice.
In the Northern Mariana Islands and Guam (Micronesia), kelaguen is another type of ceviche popular among the Chamorro people. Kelaguen can be prepared with fish or meat, like chicken kelaguen that we already featured.
What is the origin of the word ceviche?
The origin of the word ceviche is not very clear. Some think the origin of the Spanish word cebiche comes from the Latin word cibus, which translates to “food for men and animals”. Other sources indicate it may come from the Spanish-Arabic word assukkabáǧ, which comes from the Arabic word sakbāj (سكباج) and means “meat cooked in vinegar”. It may also come from the word escabeche, Spanish for pickle. In Spanish, the dish has several regional spellings, including cebiche, ceviche, seviche, as well as less common spellings like cerbiche and serviche.
In Peru, June 28th marks national ceviche day. The dish has even been declared to be part of Peru’s national heritage.
This recipe is validated by our Peruvian culinary expert Morena Cuadra, author of culinary blog Peru Delights.
Peruvian supper: Sea bass ceviche
Raw fish scares a lot of people and makes them miss out on some truly inspired dishes. This (I am ashamed to say) is the reason that during three whole months in South America a few years ago, I did not once try ceviche. We were offered it, we saw it, we feasted on it with our eyes but we held back because we had convinced ourselves, in all our Lonely Planet, money-belted wisdom, that we would contract cholera. I kid you not (you may now laugh at my expense, but not too loudly). Sad times.
Anyway, since that trip, I have been championing ceviche and rustling it up on a regular and cholera-free basis. Following the wave of South American restaurants sweeping across London, and helped by our seemingly insatiable hunger for sushi, raw fish is being consumed in this country like never before. In ceviche, the fish is marinated in citrus juice which denatures the protein in the fish (so technically ‘cooks’ it) but it’s still considered pretty raw by most standards so make sure you use really fresh fish.
This is one of my absolute favourite recipes, taking minutes to prepare and less than half an hour to marinate. The sharpness of the lime, the kick from the chilli and the melt-in-your-mouth fish make this vibrant and exotic dish an absolute must-have on any summer menu.
For anyone concerned about serving great hunks of raw fish or if you just want to be fancy, try slicing the fish very thinly like sushi or carpaccio – this will allow the marinade to ‘cook’ more of the fish.
And if you can’t get hold of sea bass, practically any fish works, although I think firm-ish fish works best, such as sea bream.
Sea bass ceviche
– 250g very fresh sea bass fillets, skinned and cut into 1-2cm cubes
– 1 red chilli, deseeded and diced
– 1/2 red onion, diced
– handful coriander, chopped
– juice 2-3 limes
– pinch salt
Mix together all the ingredients in a bowl, ensuring that each piece of fish is coated in lime juice.
Pop in the fridge for 15-30 minutes (depending on how large your fish pieces are and how raw you like your fish) to allow the juice to begin to ‘cook’ the fish. Tip: Don’t leave to marinate for much longer than this as the fish will dry out and eventually start to disintegrate!
When the ceviche appetizer comes to the table, it’s as beautiful as a peek into a tide pool brimming with sea life. A bright clamshell opens next to a curling purple octopus tendril there’s a flash of pink shrimp tail and a pretty bed of green and red vegetables.
The interplay of colors and forms in Nobu Malibu’s ceviche hints at the amazing nuances of flavor to come: sweet seafood enlivened with bright citrus flavors and set off by summery tomatoes and an undercurrent of chile and ginger.
Once found only in Latin American restaurants -- Mexican and Peruvian mostly -- ceviche has become a favorite of chefs at many of the most innovative restaurants in town, and it’s gaining almost a cult following among diners. The familiar appetizer of raw fish “cooked” in lime juice and tossed with vegetables and chiles has gone creative and global in L.A. these days, blithely crossing boundaries and showing up in all sorts of new guises in all sorts of places -- steakhouses, neighborhood California cuisineries, formal French restaurants and Japanese restaurants too.
Chefs just seem to love creating new ceviches -- they’re found on many tasting menus -- improvising new combinations of flavors with each new season or seafood delivery. Spontaneity is the point: making something wonderful with whatever’s freshest and best at the moment -- and that means an ever-changing palette of seafood, citrus and vegetables.
Ravel Centeno-Rodriguez, co-owner of Minibar in Studio City, loves ceviches so much he’s dreamed of opening a “cevicheria.”
Minibar offers ceviches with different ethnic twists -- Ecuadorean, Hawaiian, Thai -- on the regular menu, changing every few months. Chef Thomas Deville also dreams up a continuous line of ceviches du jour. One recent example, the Hawaiian ceviche, is made with ahi tuna, pineapple, soy sauce, shaved fennel and “gyoza chips.” Another with a Mediterranean twist cooks rock shrimp and albacore in a crunchy marinade of lime and orange juice, fresh tomatoes, diced red bell pepper, ginger and honey. Coming soon, as part of Minibar’s expansion: a raw bar with a big ceviche section.
Other restaurateurs might be a bit less ceviche-mad than Centeno-Rodriguez, but not by much. It’s no surprise to find it on the menu at Latin-focused places such as Norman’s in West Hollywood, Paladar in Hollywood or Border Grill in Santa Monica. But it’s also showing up at restaurants as different as the French-Mediterranean Lucques, the Japanese Nobu Malibu, the steakhouse Boa, and Meson G, where small plates rule.
The spirit of improvisation has always animated ceviche makers (the dish probably originated with fishermen who couldn’t cook on their boats and so “cooked” their catch with lime juice and added tomatoes, cilantro or whatever was at hand), so the current anything-goes mood among chefs is a natural stage in the dish’s evolution.
It’s also a product of distinctly L.A. conditions: the availability of great, incredibly fresh fish a customer base that’s wild for flavor but shies away from carbs and calories and a local love affair with raw fish -- be it sushi, sashimi, ceviche or crudo.
“Ceviche tastes good, it’s refreshing, you feel good after you eat it,” says Suzanne Goin of Lucques. “It’s brightly flavored. In L.A. we eat a lot of sushi and sashimi. For me, ceviche connects with that too. That’s the nice thing about being a chef now in Southern California. I’m definitely not a fusion person, but you’re not so boxed in.”
Goin’s ceviche was inspired by a farmer’s “amazing” tangelos and Reed avocados to create an appetizer of pink-fleshed nairagi (the Hawaiian fish also known as striped marlin, or a’u) quick-marinated in lime and lemon juice, and served with avocado, tangelo, jalapeno and pistachios. Goin then worked with her Hawaiian fish supplier, who brought her different fish to sample, and she tasted various options until she settled on the nairagi. “It all came from a tangelo-avocado-pistachio place. The tangelos and their juice are bracing and taste really good cold the avocados are buttery and the fish is something that’s good very cold with a lot of lime and sea salt.”
At tiny Chloe in Playa del Rey, co-chefs de cuisine Abigail Wolfe and Ian Torres worked together to create their ceviche, a salad of albacore marinated in lime and tangerine juices, then mixed with a confetti of diced cilantro, cucumber, radish and corn and served mounded on greens.
“Albacore’s a really cool fish,” says Wolfe. “It’s really pale, and then when you toss it with the citrus, parts of it turn white. You don’t want it to ‘cook’ evenly. It’s beautiful when you can see the opaque and translucent parts.”
Torres, she says, had the idea to incorporate the vegetables so that it would be equally vegetables and fish, with lots of colors and textures. Thrilled with the arrival of early summer corn and cucumber, Wolfe and Torres tossed those vegetables into their surprising ceviche.
When chefs mix it up with ceviche, they ring changes in one or all of the three elements of the dish: seafood, citrus and vegetables.
The seafood can be all of one kind or a mixture. Mild-flavored white fish are often used, but these days, chefs might taste half a dozen fish -- such as sea bass, halibut, hamachi -- before selecting the right one for a particular ceviche. Shrimp, rock shrimp, scallops, squid, octopus have all shown up in a citrus bath on someone’s appetizer list. When fresh calamari came to town, Ciudad featured a minted calamari ceviche. Lee Heftner at Spago often has a ceviche on tasting menus there, frequently using hamachi.
At Boa Steakhouse and Lounge on the Sunset Strip, ceviche livens up the seafood platter appetizer, an amusing and impressive edifice of king crab legs, lobster and shellfish on ice. Served with warm, chewy sourdough rolls, the tangy ceviche of shrimp, fish, scallops or conch, depending on the season, complements the sweet cold crustaceans.
Even Umenohana, the Beverly Hills bastion of handcrafted tofu, offers an appetizer ceviche: a single shrimp and a single scallop marinated in lime juice, served in a chilled martini glass on a slice of lime and topped with a tiny scoop of apple-tomato sorbet. The sorbet’s designed to soften the acidity and enhance the sweetness, a departure from traditional chile-spiced ceviches.
“You have to have some kind of acid,” says Minibar’s Centeno-Rodriguez, “citrus or vinegar. The fish has to cure.”
While South American ceviches often use vinegar, just about every kind of citrus juice seems to have made its way into L.A. ceviches lately: tangerine, orange, lemon, lime, tangelo. Fish “cooks” differently in different citrus chefs often combine less acidic juices such as orange with traditional lime.
Nobu Malibu’s ceviche is made with various combinations of white fish, shellfish, octopus, squid and shrimp in a sauce of yuzu and lemon juice, soy, ginger, garlic, black pepper and spicy aji amarillo chile paste.
Ceviche lovers look for a little something on the side too. At Cafe del Rey, the halibut ceviche, made with Buddha Hand citron juice and toasted coriander seeds, is served with Thai basil granita. Peruvian ceviches are served with potatoes and corn, but most of us, accustomed to Mexican ceviches, look for a chip equivalent.
“You always have to have a little bit of crunch,” says Centeno-Rodriguez, “whether it’s from the ceviche itself or what accompanies it. I always like ceviche with some kind of dipping tool -- gyoza chips, arepas, plantain chips, tostones [plantain fritters], jicama chips, yucca chips. That’s part of the fun. It’s a little party in a bowl.”
Ceviche was a specialty of Mexican beach resorts back in the day, and for decades it was most closely connected with Acapulco.
Longtime Mexico travelers remember that on boat tours taken from coastal resorts, the destination was often an isolated tropical beach where the boat crew would prepare ceviche for the visitors. Recipes for slightly more complicated ceviches using pompano, haddock, oysters, shrimp and snapper appear in cookbooks published in Mexico from the 1950s onward.
Ceviche is also a traditional dish in Ecuador and Peru, where it’s most often made with whole shrimp marinated in lemon juice then stirred into a salsa of finely diced tomato, onion and cilantro. Other fish and shellfish are also used, and many recipes call for the inclusion of chopped chiles, celery, garlic and other ingredients.
Ceviche’s roots make it a favorite among Latino kitchen staffers around town. It’s a popular staff dinner at Water Grill, where Chloe’s Wolfe, who is from Vermont, had her first taste of it while working at the downtown restaurant. It’s also often a staff meal at Cobra & Matadors, though it’s not currently on the menu there.
Some dishes billed as ceviches veer off into tuna tartare or semi-sashimi territory. At Noe downtown, chef Robert Gadsby’s tuna ceviche with Bermuda onions and wasabi is soft slices of seemingly seared tuna -- no chill, no crunch, no chiles. The ceviche on the menu at Ortolan veers a bit too: white salmon is marinated briefly in lime, then served with caviar and lime-and-lemongrass milkshake shots.
But many of the best ceviches we’ve tasted lately owe their exciting flavors to Caribbean and Asian ingredients. Conch, coconut, lemon grass, Asian chiles, ginger, Thai basil and other ingredients from citrus- and seafood-loving cuisines work beautifully.
The trick is to keep it simple. No matter how inspired the experiment, ceviche has to stay honest to its humble roots to be ceviche. Improvise away -- but keep the mood casual.
Just slice up the freshest fish you can lay your hands on, squeeze the juiciest limes or lemons you’ve got, toss in the tastiest combination of chiles, raw vegetables, herbs and other salad-y things that strike your fancy. Marinate, mix, chill -- and call it cooking.
Ceviche (Fish cooked in Citrus)
Total Time 3 hours 15 minutes
Author International Cuisine
- 1 lb. of fresh fish filet like tilapia sea bass or mahi-mahi
- 1 small white onion – chopped
- 2 cloves garlic – minced
- 2 medium size vine ripe tomato or Romano Tomato - chopped
- ¼ cup of chopped cilantro
- 1 small hot chili seeded and chopped finely, optional
- 10 limes enough for at least 1 cup of juice
- ¼ teaspoon of white vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon of Tabasco optional or give it a Costa Rica Flare, add Salsa Lizano
- ½ cup of Ginger Ale or 7-up
- 2 avocados and/or mangoes cut in half to be used as boats
How to choose the right Limes and how to cut them?
Do I have to use limes for ceviche, or can I use lemons instead? Well, there exists a lot of versions of ceviche out there, but to make a classic Peruvian ceviche, it should definitely be limes.
Choosing the right limes is very important in order to only buy fruits with plenty of juice and great flavor. It can be quite annoying when you squeeze your limes, and just a few drops of liquid come out of a hard fruit. So how do you know if the lime is good or not without cutting it?
First, look at the color of the limes. More green doesn’t necessarily mean riper. Instead, go for fruits that have a yellowish-green and often various nuances of color. Choose the limes that are shinier than the others. The more opaque the fruits are, the less ripe they are. Weight also makes a big difference. The heavier fruits usually have more juice inside. And finally, if you gently pinch them, they should be soft and give in easily.
The best way to cut limes and squeeze them is by hand. Cut the limes into three parts (like in the pictures below), leaving out the white middle part. This part in the middle is a little bitter and will alter the taste of your juice.
When you squeeze the lime, never squeeze until the last drops, because the white part near the peel also liberates bitter flavors.
Now you know one of the secrets to success for an authentic ceviche.
Is ceviche safe to eat?
There’s always a risk when consuming raw fish, but you can take precautions. It’s imperative that the fish is extremely fresh or purchased frozen and properly defrosted in the refrigerator to reduce the risk of microbial pathogens and parasites. The low acidity of lemons and limes (pH below or equal to 2.5) reduces microbial numbers in the raw fish, but not all like heat does. Keep the prep area clean, avoid cross-contamination, prepare, and eat the same day. Avoid eating ceviche if you’re immunocompromised or pregnant [Source].
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