Sea Bass Ceviche with Lime Zest

Method

1. 1
   • sea bass 500 g
   • lime juice 1 dl

   Submerge the fish in lime — Place the diced sea bass in a glass or ceramic bowl and pour over the lime juice, making sure all the fish is submerged.

2. 2

   Cure the fish in citrus — Cover and refrigerate for 15–20 minutes, stirring once, until the fish turns opaque and firm — this is how the citrus 'cooks' the ceviche.

   ⏱20 min
3. 3
   • lime juice 1 dl
   • red onion 1
   • fresh chilli 1
   • tomato 1
   • fresh cilantro 2 tbsp

   Fold in the vegetables — Drain off most of the lime juice, then gently fold in the red onion, chilli, tomato and half the cilantro.

4. 4
   • lime zest 1 tbsp
   • olive oil 2 tbsp
   • salt to taste

   Add zest and season — Stir in the lime zest and olive oil, and season with salt to taste.

5. 5
   • fresh cilantro 2 tbsp
   • avocado 1

   Plate and garnish — Spoon into chilled glasses or bowls, top with diced avocado and the remaining cilantro, and serve immediately.