Sea Bass Ceviche with Lime Zest

Ingredients

• 500 g sea bass, skinned and diced small
• 1 dl lime juice
• 1 tbsp lime zest
• 1 red onion, thinly sliced
• 1 fresh chilli, finely chopped
• 1 tomato, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• salt to taste
• 1 avocado, diced, to serve

Method

1. 1.

   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.

3. 3.

   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.

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

5. 5.

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