Seabass Ceviche

k
Naiz Kanaan (@kanaan96)
5.0
From 1 rating

Freshly cut Seabass with the taste of heaven

Seabass Ceviche  recipe
Prep Time
10min
Cook Time
5min
Total Time
15min

Ingredients

1 Servings
(1 serving = 150)

Seabass marination

  • gr Seabass cubes
    gr Seabass cubes
    120
  • gr Lemon juice
    gr Lemon juice
    100
  • gr Olive oil
    gr Olive oil
    30
  • gr Chopped Chives
    gr Chopped Chives
    3
  • Salt TAT
    Salt TAT
  • pepper and chili flakes TAT.
    pepper and chili flakes TAT.

Green Oil

  • gr Basil leaves
    gr Basil leaves
    500
  • gr Olive oil
    gr Olive oil
    500
  • gr Corn oil
    gr Corn oil
    500

Truffle Lime Aioli

  • pcs Egg yolks
    pcs Egg yolks
    6
  • gr Corn oil
    gr Corn oil
    500
  • gr Olive oil
    gr Olive oil
    400
  • gr Red wine vinegar
    gr Red wine vinegar
    10
  • gr Lime juice
    gr Lime juice
    40
  • gr Garlic microplaned
    gr Garlic microplaned
    5
  • gr Truffle oil
    gr Truffle oil
    10
  • gr Truffle paste
    gr Truffle paste
    10
  • Salt TAT
    Salt TAT

Dish Ingredients

  • Jerusalem Artichoke Chips
    Jerusalem Artichoke Chips
  • Red chili slice
    Red chili slice
  • Baby spinach
    Baby spinach
  • Frisee
    Frisee

How to make Seabass Ceviche

  1. Step 1

    Prepare the ceviche following the recipe .

  2. Step 2

    Prepare the green oil and the truffle lime aioli by following the recipe .

  3. Step 3

    Fry the slices Jerusalem artichokes .

  4. Step 4

    Slice the red chili.

  5. Step 5

    Start plating .

Tips & Tricks

  1. Marinate the fish for 5 min only

FAQS

  1. How do I properly prepare Seabass for ceviche?

    To prepare Seabass for ceviche, start by cutting the fish into small, uniform cubes. Make sure to use fresh, high-quality Seabass to ensure the best flavor and texture. Marinate the fish in lemon juice for at least 15-20 minutes to 'cook' it in the acidity, which will give it a tender and flavorful finish.

  2. What are some dietary alternatives for making Seabass ceviche?

    If you're looking for dietary alternatives, you can substitute Seabass with other firm white fish like snapper or halibut. For a vegetarian option, consider using diced avocado or hearts of palm, which can mimic the texture of fish while soaking up the flavors of the marinade.

  3. How should I store leftover Seabass ceviche?

    Leftover Seabass ceviche should be stored in an airtight container in the refrigerator. It’s best consumed within 24 hours for optimal freshness. The acidity of the marinade will continue to 'cook' the fish, so be mindful that the texture may change slightly over time.

  4. What can I pair with Seabass ceviche for a complete meal?

    Seabass ceviche pairs wonderfully with light sides such as a fresh green salad, tortilla chips, or crispy Jerusalem artichoke chips. You can also serve it with a side of avocado or a refreshing mango salsa to complement the flavors.

  5. Can I make the truffle lime aioli in advance for my ceviche?

    Yes, you can prepare the truffle lime aioli in advance. Simply combine the ingredients and store it in an airtight container in the refrigerator for up to 3 days. This will allow the flavors to meld beautifully, enhancing your ceviche when served.

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