Seabass ceviche

Prep time: 10 minutes Cooking time: 0 minutes Serves: 4 Skill level: Easy Peasy Recipe by: CJ Jackson
Seabass Ceviche 770X600

The method

  1. Skin the seabass and arrange in a single layer on a large flat dish. Sprinkle generously with rock salt and leave to stand in the refrigerator for 45 mins. Pat dry and cut the seabass into fine slices.
  2. Mix the lime, honey, chilli and herbs together and add olive oil. Spoon this over the seabass slices and turn over so that they are completely covered in the mixture. Cover and refrigerate for 30 minutes or up to 2 hours. 
  3.  Arrange the fish slices on a platter and garnish with chopped shallot and Keta roe to serve. 

The preparation of this dish means the fish will be ‘cold cooked’ and you will notice a change in the appearance of the fish as it stands first in the salt and then in the acidic dressing.

It is possible to use various fish for this dish – and we sometimes make it with mackerel fillets or frozen scallop meat (NOT the roe). The fish is cured during the process with salt and acid. 

Some of these recipes suggest using raw seafood. This has to be treated to be eaten raw and this entails freezing the fish to be held at -18 for 24 hours. For the best quality it is ideal to seek out top quality frozen product or go on-line – there are lots of companies that prepare fish for raw eating and is the very best option. It is possible to prepare best quality fish and freeze it yourself but unless done carefully the end resulting fish can be disappointing.