Sea bass ceviche

Sea bass ceviche

By
From
The Beef Club
Serves
4
Prep
50 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
300g coarse salt
60g fine salt
500g skinless sea bass fillets
2 tablespoons salmon roe

The marinade

Quantity Ingredient
4-5 limes
3 tablespoons olive oil
1 green pepper
1 red pepper
1 small red onion
1/4 bunch coriander
100ml perrier

Method

  1. Mix together the coarse and fine salts. Sprinkle half of it on a plate, lay the fillets on top and cover with the rest of the salt. Leave to rest for 15 minutes, then rinse the fillets with water and drain on kitchen paper.
  2. Cut the fillets into approximately 1 cm cubes.
  3. To make the marinade, mix the juice and zest of 3–4 limes with the olive oil, very finely chopped peppers, very finely sliced onion, the chopped coriander and the Perrier.
  4. Add the cubes of fish and marinade for 10 minutes, then stir.
  5. Serve with the salmon roe and a slice of lime.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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