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.
Ingredients
- 1 sea bass (300-350 g)
- 1 lime
- 1 fresh cucumber
- 5-6 pcs cherry tomatoes
- 1 bunch of rucola
- 1/2 red onion
- salt
- olive oil
- 1 chili pepper
Directions
- 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!
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