Sea bass Ceviche with raw artichoke salad

Ingredients for 4 servings

  • 1 kg Seabass or Seabream or Red Snapper

  • 1 pc red onion chopped (brunoise)

  • 1 bunch fresh coriander (cut not too thinly)

  • 1 bunch chopped chives

  • 2 pc whole fresh lime (juice)

  • 2 pc lemon-fresh juice

  • 500 g fresh tomato (seedless)

  • 2 teaspoon of sea salt

  • black pepper

  • 2 pc hot chili pepper

Garnish

  • 2 pc fresh artichokes  (cut julienne very thinly)

  • 2 stalk fresh green celery (brunoises

  • Lettuce

 

Method

  1. Debone and fillet the fish, cut into 1 cm cubes  

  2. Squeeze the limes and the lemons,  strain to remove all seeds

  3. Cut the pepperoncini into small cubes

  4. Cut the red onion into very small cubes (brunoises)

  5. Wash and cut the coriander julienne

  6. Peel the tomatoes, remove the seeds inside and cut into bruschetta style cubes

  7. Put everything in a salad bowl, season with salt and pepper and leave to marinate in the fridge at 5c for at least an hour

 

Garnish


Remove the filaments from the celery stamp and cut them into very thin half-moon shapes.
slice the Artichokes very thinly (preserve in a salad bowl with water and lemon juice to avoid oxidation

 

Serve the Ceviche inside crisp Green lettuce Leaves , garnish with a small salad of raw artichokes and green celery brunoises.

 

 

Buon Appetito 

 

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© 2019 by The Cycle of Food