Citrus ceviche
Source: https://amusebouche-bg.com
Ceviche is a Peruvian dish of fish marinated in citrus juice. The fish is not heat-treated, because the acids chemically “cook” the proteins in the flesh. That is why it is important to choose the freshest possible fish and clean it well, even of the tiniest bones. Our preferred choice of fish is sea bass or sea bream, but this dish also turns out well with other kinds of white fish.
Products
2 sea bass fillets (about 180 g in total)
1 lime
salt to taste
¼ cucumber
¼ avocado
¼ orange
¼ grapefruit
½ spring onion, white part only
1–2 tsp Ariston lime olive oil (or regular E.V. olive oil)
Directions
Marinate the sea bass fillet
Vegetables
While the fish is marinating, prepare the vegetables.
Cut the cucumber lengthwise and remove the seeds with a spoon. Cut into thin strips. Peel the avocado and cut it into small pieces.
Peel the orange and the grapefruit and tear the flesh (without the membranes) into small pieces.
Assembling and serving
After the fish has marinated for 30–40 minutes, add the chopped cucumber, avocado and citrus fruits and stir. Divide the ceviche between two plates or bowls and sprinkle with finely chopped spring onion and a little lime olive oil. Serve chilled.
