Ceviche from European bass - Image

Ceviche from European bass

Number of servings: 2Cooking time: 25 minDifficulty: EasyMeal: Lunch

If you want to diversify the fish menu and cook something savory, unusual and healthy, then a Peruvian dish called ceviche is what you need. The chef of Tin Tin restaurant Ilya Semin suggests making it from European bass - white fish with tender meat, which has minimum of bones and calories, as well as a special marinade for it.

Ingredients for the recipe

Chilled Seabass
449.00 - 544.00

Chilled Seabass

per 1 kg

Ingredients

Chilled Seabass

300g

Red Onion

60g

Batata

150g

Cilantro 70g

35g

Jalapeno Pepper 100g

25g

Kamis in Grinder Sea Salt 90g

to taste

Exotic Food Chili Sauce 210g

10g

Lime

280g

Garlic

5g

Preparation steps

01

Prepare the Tiger Milk marinade: mix coarsely chopped garlic, ginger, 15 g cilantro, lime juice. Let it stand for a while, strain, add salt and paste.

02

Put slices of fillet in a bowl, add salt, leave for a while. Add the marinade and leave for another couple of minutes.

03

Cook yam

04

Mix the pickled fish with finely chopped onion, sweet potato, chili and cilantro and serve.

Where to order ingredients

Select the required ingredients in one of the stores

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