Seabass Ceviche on a Rucola Pillow

by Editorial Staff

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 the most pampered taste.

Summary

Prep Time	15 mins
Total Time	45 mins
Course	Salad
Cuisine	Peruvian

Ingredients

Instructions

Milling fish. Cut the fillet into cubes.
Seabass ceviche on a rucola pillow.
Divide the lime in half and squeeze the juice into the fish cubes. Add salt. Stir and refrigerate for 30 minutes.
Cut the cucumber into cubes, divide the cherry into halves, chop the onion in half rings, separate the stem-like tails from the rucola.
The fish will turn white when marinated and give a little juice. Do not empty. This is the part of the sauce that infuses the salad with the right flavor.
Put vegetables in the fish, pour with olive oil to taste, and mix gently.
Place arugula on a serving plate.
Place the ceviche on top. Garnish with chili rings for a spicy taste.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.