Seabass Ceviche (Best Recipe)
by Editorial Staff
Ceviche is not so much a recipe as it is a principle of fish preparation, which opens up endless scope for the chef to experiment. This dish was invented by Peruvian fishermen, who, due to the inability to fry the fish in the sea, decided to water it with lime juice. The sour juice not only marinated the fish perfectly but also reacted with protein, acquired a milky color and a special taste. The Peruvians began to call the resulting sauce “tiger milk” (Leche de Tigre), and it is an integral part of this dish. After eating the fish pieces, be sure to drink the juice – it’s amazing.
Ingredients
- Whole sea bass – 500 gr or fillet – 300 gr
- Orange – 1 pc.
- Lime – 2-3 pcs. (100 ml juice)
- Cilantro – 1 small bundle
- Red onion – 1/3 (30 gr)
- Chili pepper – 1/3 (5 gr)
- Avocado – 1 pc.
Directions
- You can buy ready-made fillets, or you can cut the fish yourself – it’s more interesting this way. This is not very difficult to do, we need a sharp knife, bone clippers, a separate fish board, a tea towel to wipe the board, and optionally a fish scaler.
- Cut off the dorsal fin first, as it is very sharp, and rinse the fish.
- Now you need to clean the fish from the scales. This can be done with a special fish scaler or the back of a knife. We clean in the sink, moving from the tail to the head. We wash the fish again and proceed to cut.
- Make cuts near the fin on both sides and cut off the head.
- We cut the abdomen from head to tail and take out all the insides. Then we cut through the ridge and thoroughly wash the fish under running water.
- Now you need to remove the fillet from the bone.
- We make an incision along the back, keeping the knife as close to the bones as possible.
- Now we make an incision from the side of the abdomen.
- We cut off the fillet from the tail.
- Cut off the fillet completely from the back of the bone.
- Trim the fillet and move to the other side.
- We cut the back. Turn the fish over and completely cut off the fillets.
- We trim the fillet. Don’t throw these pieces away, they will go in ceviche too.
- There are still ribs on the second fillet. Cut them off carefully, keeping the knife as close to the bones as possible so as not to cut off excess meat.
- Now take the tweezers and remove the bones. To find from, slide your finger along the fillet.
- Done, now you need to remove the skin.
- We take a thin sharp knife, a flexible fillet knife is perfect, and cut the fillets as close to the skin as possible.
- Now let’s start slicing. You can cut the fish into cubes, but since the fillet of small sea bass is rather flat, it is better to cut into slices – like on sashimi, only thicker.
- The seabass is ready, now it’s just a little thing – to prepare the marinade, which the Peruvians call “tiger’s milk”.
- To easily squeeze the juice out of the limes and oranges, roll them across the table using palm pressure.
- Squeeze out the juice from limes and oranges. It’s best to do it with your hands, as juicers can release the bitterness from the rind.
- Cut the red onion into the thinnest half-rings; a sharp knife is useful here.
- Soak the onions in water for 5 minutes to wash off excess bitterness.
- Peel the chili peppers. The main thing is to remove all the seeds and partitions because they contain the maximum pungency. After that, you can safely add chili to the dish. But remember that all chili peppers have a different pungency, and all people handle spicy foods differently. Try a small bite and add as much as you see fit.
- I cut a third of a large chili into small cubes.
- Finally, remove the cilantro leaves from a small bunch and chop them coarsely.
- Add onions, chili, and cilantro to the citrus juice.
- Now add fish, a pinch of salt, mix everything well and leave to marinate. Or don’t leave. There is no exact recipe for how much ceviche to marinate. Everyone does it differently – from 1 second to one hour. In the first case, the fish will be completely raw, in the last – almost ready.
- The golden mean is 10-15 minutes. I marinated my ceviche for a little less than 10 minutes. And remember the main thing that it is impossible to stop the marinating process, which means that you need to eat ceviche immediately after cooking.
- While the fish is marinating, cut the avocado into cubes. This can be done very simply. Cut the avocado in half, remove the pit, and make several vertical and horizontal cuts as close to the skin as possible.
- Now take a spoon and take out the pulp. Add the avocado to the ceviche, place on portioned bowls (don’t forget the tiger milk), and serve immediately!
Enjoy your meal!
Also Like
Unusual refreshing dish of fresh fish and vegetables. Ingredients fillet of one fresh white fish 800 g medium lime 5 pcs large red onion 2 pcs small bunch celery stalks 4-5 pcs garlic 2-3 cloves green onion feathers 4-5 pcs chilli pepper 0.5 pcs salt, pep...
Ceviche with Seabass and Salmon
If you love sushi, then the recipe for ceviche with sea bass and salmon should not surprise you too much. Yes, today I propose to cook raw fish marinated in lime juice. By the way, this is a traditional Peruvian recipe that has taken root in many fish res...
Salmon Ceviche (the Best Recipe)
Tostados are tortillas, only they are fried so that they are crispy. Ceviche is one of the most popular dishes not only in Mexico but throughout Latin America. It is believed that this method of cooking fish came from the Incas. Ingredients Vegetable oil ...
Seabass Ceviche on a Rucola Pillow
I propose to try an exceptionally tasty dish in the best traditions of the national cuisine of Peru. Despite the simplicity of preparation, ceviche is amazingly harmonious. It is light, has a pleasant refreshing aftertaste, and gives real pleasure to even...
Ceviche is a very old dish, dating back at least 2 thousand years. It was first prepared in Peru. The ceviche recipe is based on fresh fish marinated in citrus juice. Various sources claim that ceviche was consumed along the entire Peruvian coast about 2 ...
Ceviche with Seabass with Spicy Citrus Sauce
Ceviche is a very old dish, dating back at least 2 thousand years. It was first prepared in Peru. The ceviche recipe is based on fresh fish marinated in citrus juice. Various sources claim that ceviche was consumed along the entire Peruvian coast about 2 ...
A refined sparkling wine with a classic bottle aging, excellent structure, fresh acidity, a delicate range of citrus and fruity shades will emphasize a traditional Peruvian dish. Ingredients fillet of sea fish – 500 g; lime – 4 pcs.; red chili pepper – 2 ...
Ceviche (Peruvian, Latin American) is marinated in lime juice or another citrus raw fish or seafood. Protein denaturation occurs under the influence of acid, i.e. the same thing that happens to the product during heat treatment (in the photo, gray shrimps...
Ceviche is a dish that seems to be Mexican initially but has long spread throughout the world. The main components are citrus juice, raw fish, and herbs. Accompaniment – most often mango and avocado, but there are many variations, completely different com...
Ceviche is a Latin American dish that has gained great popularity in the world of international cuisine. Most of the countries that value this drug the most are Peru, Bolivia, Ecuador, Argentina, and Chile, and its origin is believed to be Peruvian. Throu...
Ceviche is a Peruvian dish that has spread all over the world. Recipes may vary from country to country, but the invariable ingredient remains the same – fresh fish. Mackerel ceviche turns out to be spicy, spicy, juicy, and very tasty! Ingredients Fresh m...
Ceviche is elegant in appearance and taste, if I may say so. While anthropologists argue about its origin, culinary specialists calmly prepare it in different versions, tirelessly experimenting with various additives, striving for impeccable perfection. E...
The birthplace of ceviche (in Spanish ceviche) in Peru. It was originally prepared by Indian fishermen in coastal villages. But due to its simplicity of preparation and unique taste, this dish has become popular all over the world. Ingredients Salmon 400 ...
Ceviche is a dish of fish or seafood marinated in lime juice. There are just a huge number of varieties of such a snack since it has become incredibly popular all over the world. You can add tomatoes, hot peppers, red or white salad onions, olives or oliv...
The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice i...
Ceviche is wonderful food in my opinion. As soon as I stopped being afraid of raw fish, I immediately made it – and understood: “Mine!” It turned out that I had been planning to make it for so long in vain – the fish does not feel raw at all, but the tast...
Peruvian ceviche is traditionally prepared with seafood. Moreover, quite often from raw. Therefore, it can be called an excellent source of protein. It would be a misconception that ceviche can only be tasted in restaurants. Ingredients a kilogram of larg...
Ceviche is a classic Latin American seafood dish. Fresh raw seafood is prepared by marinating in lime or lemon juice. Ingredients for shrimp ceviche fresh shrimp – 200 g tomato – 1 pc. onion – 1 pc. cilantro – a few sprigs of lime – 2 pcs. olive oil – 2 t...
It is a dish consisting mainly of pickled fish or shellfish, typical of many Latin American countries along the Pacific coast. Many versions are depending on the country or region, but they all consist of seasoning and pickling the product in citrus acids...
Peruvian ceviche is made from fresh fish with limes, onions, hot chili, and fresh cilantro. Citrus juice cooks the fish, “cooks”. For cooking, you must use fresh and high-quality fish. Ingredients 250 gr fillet of dorado 5 pcs lime 1 pc chili pepper 1 pc ...
Comments for "Seabass Ceviche (Best Recipe)"
 |
 |
 |
 |
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|