Sea Bass Ceviche

Appetizers | Latin American cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea Bass Ceviche

Ingredients

Scorpion fish fillet - 31.7 oz
Lime - 2 pieces
Grated Ginger Root - 1.1 oz
Arugula - 3.5 oz
Basil - 0.7 oz
Parsley - 0.7 oz
Sesame Oil - 1 fl oz
Olive Oil - 1 fl oz
Soy Sauce - 1 tablespoon
White Pepper (whole) - to taste
Flaky sea salt - to taste
Cayenne Pepper - a pinch

Step by Step guide

Step 1

Slice the sea bass fillet into the thinnest pieces.

Step 2

In a blender, combine the sesame oil, olive oil, chopped parsley and basil, grated ginger, a pinch of cayenne pepper, soy sauce, and the juice of two limes, and blend until smooth and green.

Step 3

Mix the fish with the sauce and refrigerate for ten minutes. When serving, place a few arugula leaves on the plates, then top them with slices of fish. Drizzle with sauce and lightly season with sea salt and white ground pepper.