A simple bass ceviche

A simple bass ceviche

By
From
Everyday Seafood
Serves
4 as a starter

It doesn’t get much simpler than this Peruvian style dish. It’s such a great, healthy way to eat seafood and makes a lovely starter for a dinner party. All you need is really fresh fish. Here I’ve used bass, but I’ve also made it successfully with salmon, mackerel, brill and scallops. Just be sure to taste it as you go: it’s important to get the balance of the heat from the chilli, the acidity from the lime and the level of saltiness right.

Ingredients

Quantity Ingredient
400g very fresh bass fillet, skinned, pin-boned and trimmed
1 small red onion, peeled and finely chopped
2 green chillies, deseeded and finely chopped
150g good quality baby plum tomatoes, halved lengthways
1 lime, zest finely grated
2 limes, juiced
a handful coriander, leaves picked and chopped
2 ripe avocados
sea salt

To serve

Quantity Ingredient
200ml soured cream
olive oil, to drizzle
1 lime, cut into wedges

Method

  1. Cut the bass into dice and place in a bowl with the red onion, chillies, tomatoes, lime zest and juice. Season with salt and add the chopped coriander. Toss well to mix, then cover and leave to cure in the fridge for 10 minutes.
  2. Just before serving, halve, peel and stone the avocados, then cut into dice, the same size as the bass pieces. Toss the avocado through the bass mixture. Taste for seasoning and add more salt if needed.
  3. Divide the ceviche between 4 plates. Top with a dollop of soured cream and add a drizzle of olive oil to each plate. Serve with lime wedges.
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