Ceviche is a healthy Peruvian dish often served as an appetizer. It is usually made from raw fresh fish or shrimp marinated in lemon and/or lime juice. The acid in the citrus cures the fish, causing it to denature the proteins and become tough and opaque while absorbing flavor.
The origin of ceviche is certainly South America, but it is debatable which country first used this method on raw fish. It may have been an Inca preparation used where the countries of Peru or Ecuador are now located. It is a staple food in all Latin American countries, and each treats it with a slightly different preparation.
Sea bass, which is rich in vitamins A, B and D, is known to strengthen bones and joints. Sea bass fish, which supports mental development, is also effective against winter diseases.
It's also the kind of dish people don't normally think of making at home, so restaurants charge a small fortune for it.
It's up to us to break this perception, it's possible to make any meal as long as you can get the ingredients, and of course, making ceviche is super easy - and super fast too!
In Mexico and other parts of Central America, it is often served in small "cups" or plates, cocktail style, with corn chips or a crispy tortilla.
-2 sea bass fillets
-Juice of 1.5 limes (or lemon)
-1 lime zest
-½ zest of orange
-1 orange juice
-1 tablespoon of grain mustard
-1 teaspoon of black pepper
-1 teaspoon salt
-1 tablespoon of sugar
-3 tablespoons of olive oil
-1 bay leaf
Get the sea bass as a skinless fillet. Cleanse your bones. Finely chop long.
Finely chop the onion and rub it generously with salt. Add plenty of cold water and leave for 1 hour. Wash and drain the onion.
For the sauce, mix the lime and orange juice, mustard and olive oil, peels, salt and sugar.
Be sure to taste the sauce and add more acid, salt or sugar if needed.
Pour the sauce over the sea bass. Add onion, black pepper and bay leaves and marinate in a closed container in the refrigerator for 1 night.
Strain half the sauce before serving. Cut the sea bass into long thin slices. If you like too juicy, strained can be eaten. Serve with fresh mint and capers.
It can be served by mixing and adding mango, cucumber, avocado, red onion, tomato, jalapeno and chives.
To marinate the sea bass, you can add orange juice in addition to the lemon juice.
Add orange zest and lemon zest to add flavor to the fish meat.
To remove the fishy smell, you can use bay leaves during cooking.
If you take the sea bass as a fillet, you can prepare the recipe in a short time.
Enjoy your meal :)