Ceviche of Sea Bass: Recipes of Mouth-Watering

The Original of Peru, the ceviche is probably the dish that best represents the peruvian cuisine. There are those who see it as a side dish of fashion, but its history has already many years (millennia, even) of existence. And options abound. See our suggestions of ceviche of sea bass. Proposals that will leave you hungry just reading the recipe.

Ceviche of Sea Bass Recipes of Mouth-Watering

Looking for ideas for a different input or even to the main dish of your lunch or dinner? So, and that such a delicious ceviche of sea bass?

If the idea appeals to you, look no further because we have some proposals for you this delicacy from Peru, which already counts with several millennia of existence or not if it is dated of the year 2000 A. C. Yes, even the revenue has been gaining prominence in our kitchen in the more recent years, the truth is that this dish was already part of the diet of the peoples the Incas. And it was this dish with a vast history that presented the sample peruvian cuisine to the world. In fact, you can even say that the ceviche is (perhaps) the dish that best represents the cuisine of Peru.

In the background, this is a dish to the basis of cubes of raw fish, cured (or “cooked”) in a solution of citric acid and is made with lemon juice and other seasonings. The juice from the lemon creates a chemical process that changes the protein of the fish, changing its texture and even the flavor. Now, with Portugal being a country where fresh fish is a constant on the table and the lemon a consistent presence in the spices, it is not surprising that you are not lacking adherents to the ceviche here.

And if there are several options of revenue, this time let’s talk about-you ceviche of sea bass. Let yourself be delighted by the proposals that we selected for you.

4 RECIPES CEVICHE OF SEA BASS

1. CEVICHE OF SEA BASS

Simply this, a quick recipe, but very tasty.

– Ingredients –

  • 2 fillets of sea bass
  • 1 tomato
  • 1 red onion
  • 1 avocado small
  • 2 lemons
  • Coriander, olive oil, salt and q. b.

– Mode of preparation –

  1. Cut the fillets of sea bass, tomato, and red onion in small cubes.
  2. Chop the coriander and mix all the ingredients together in a bowl.
  3. Season the prepared with the juice of half a lemon, olive oil and salt.
  4. Then, chop the avocado and add to the mixture gently.
  5. Cut the limes in the middle and at the tips. Use these as a basis to serve the ceviche.
  6. Garnish with leaves of cilantro and serve cold.

2. CEVICHE OF SEABASS WITH AVOCADO, KUMQUAT AND GLASSWORTH

A recipe of flavours and colours vibrant.

– Ingredients –

  • 1 fillet of sea bass with about 400 grams
  • ½ Red onion
  • 1 lemon
  • 2 files
  • 1 c. tablespoon of coconut milk
  • 1 chili pepper red
  • 1 sprig of coriander
  • 3 kumquats
  • 1 avocado
  • Extra virgin olive oil q. b
  • Glassworth q. b
  • Flower of salt q. b

Ceviche of Sea Bass Recipes of Mouth-Watering 2

– Mode of preparation –

  1. First, wash the fish and dry with absorbent paper.
  2. After you cut the fish into cubes of about 1 cm and reserve in a container.
  3. Add the juice of the limes and lemon, as well as the coconut milk and a pinch of salt. Mix everything well and let it marinate for about 20 minutes. The fish should be opaque (which means that is getting “cooked” by the action of the acid of citrus fruit).
  4. Then, add the onion cut into small cubes or into thin slices and the peppers cut slices into very thin.
  5. Serve with the avocado cut in cubes, slices of kumquat and a drizzle of olive oil.
  6. Finish off with the glassworth, leaves of cilantro and a pinch of sea salt. Serve well chilled.

Tip: If you want to, you can add sleeve, cold rolled, slices of mandarin oranges, strawberries or other fresh fruit to taste.

3. CEVICHE OF SEA BASS WITH SWEET POTATO AND CORN FRIED

Because even the most simple dishes can be improved with a dose of creativity, here is one more tip.

– Ingredients –

For the broth:

  • ½ Cup of fish broth
  • ½ Cup of lime juice
  • ½ Cup of coriander
  • 1 red onion small
  • ½ Cup of celery chopped
  • 1 c. to coffee of salt
  • 1 chilli finger lady
  • 1 c. to coffee of ginger grated

For the ceviche:

  • 200g fillets sea bass
  • 1 sweet potato
  • 1 c. of soup, deep-fried corn

– Mode of preparation –

  1. Start with the broth. Grind all the ingredients from the broth, reserving a few leaves of coriander to sprinkle on. Store in the refrigerator.
  2. Cut the fish to small cubes.
  3. About 15 minutes before serving, add the fish to the broth and let it marinate.
  4. Then, add the sweet potato, cut into cubes and deep-fried corn and serve.

Ceviche of Sea Bass Recipes of Mouth-Watering 3

4. CEVICHE OF SEA BASS WITH PAPAYA AND ORANGE SAUCE

A proposal with a fresh, sweet and tropical.

– Ingredients –

  • 500g fillets of fresh sea bass cut into strips or small cubes
  • Juice of 4 lemons (or enough to cover fillets)
  • 1 onion cut into small cubes
  • 2 papayas mature (well-firm without peel and cut into slices with 1.5 cm thickness)
  • Salt and pepper q. b.
  • Olive oil q. b.
  • 2 ripe tomatoes without seeds cut in small cubes
  • ½ Of cup of tea, juice of orange
  • 1/3 of cup of tea of chopped coriander
  • ¼ Cup of mint tea, chopped
  • 1 pepper finger-of-girl/ pepper aji minced

– Mode of preparation –

  1. Start by placing the fish in a glass container and drizzle with the juice from the lemon to cover the fish.
  2. Add the onion and cover with cling film. Reserve in the fridge for about three hours to marinate (until the fish change color or become “cooked” by the marinade)
  3. In the meantime, sprinkle the slices of papaya with salt and pepper to taste and brown them in a frying pan with a drizzle of olive oil.
  4. Arrange the papaya slices on a serving platter. After you have the fish drained, and the tomatoes on top and set aside.
  5. Mix the orange juice with the coriander, the mint, the pepper finger-of-girl, two tablespoons of olive oil and a teaspoon of salt.
  6. Drizzle the ceviche with the sauce the previous and serve.

 

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