Preparation: 10 minutes
Marinating time: 30 minutes to 1 hour
Cooking: None

Although this recipe is simple and quick to prepare, it requires fresh and high-quality ingredients to achieve the best result. Here’s everything you’ll need:

Ingredients for 4 people:

• 500g fresh sea bass fillet
• 4 limes
• 1/2 red onion, finely sliced
• 1 garlic clove, finely chopped
• 1 small red chili, seeded and finely chopped
• 1/2 cup roughly chopped fresh coriander
• 1/4 cup extra-virgin olive oil
• Salt and pepper

Instructions:

Start by washing and drying the sea bass fillet thoroughly.

Remove the skin and bones if necessary, then cut it into small cubes of about 1 cm.

Place the fish cubes in a large glass or ceramic bowl.

Squeeze the limes to extract the juice and pour it over the fish cubes. (Make sure all the fish is covered with lime juice.) Cover the bowl and let it sit in the fridge for at least 30 minutes (or up to 1 hour), until the fish has a firm and opaque texture.

While the fish is marinating, prepare the other ingredients. Finely slice the red onion, chop the garlic and red chili, and roughly chop the coriander. Set aside.

After the marinating time, remove the fish from the lime juice with a fine strainer. Avoid using your hands to squeeze the fish, as this could make the ceviche too liquid. Discard the lime juice and put the fish back in the bowl.

Add the sliced red onion, chopped garlic, chopped red chili, and chopped coriander to the fish. Gently mix until all the ingredients are well combined. Then pour the extra-virgin olive oil over the mixture and mix again to incorporate.

Taste the ceviche and adjust the seasoning with salt and pepper to your liking.

Serve immediately in bowls or plates, garnished with some additional fresh coriander leaves. Serve the ceviche chilled, accompanied by a white blanc de blancs champagne.