For 1-2 dishes of ceviche, as a starter for 6-8 persons
1-2 filets of fresh, Greek aquaculture Sea Bass (1 filet per dish)
For the marinade:
2 limes – juice and ¼ tsp zest
1 lemon – juice and ¼ tsp zest
1 orange – juice and ¼ tsp zest
1 pink grapefruit – just the juice
½ spring onion, sliced thinly
½ tsp fresh hot pimento pepper – red or green- very thinly sliced
¼ tsp chili flakes
10 coriander leaves, finely chopped
1 tbsp extra virgin olive oil
1. Prepare the citrus fruit marinade & the remaining ingredients:
Before squeezing the lime, lemon and orange, grate some zest. Then squeeze them and the pink grapefruit and keep all their juice.
Slice the spring onion, pimento pepper and finely chop the coriander.
2. Marinade the fish:
Choose a dish that will fit the filets while allowing them to be totally immersed in the marinade. Place the filets, pour the citrus juice over them, add the zest, onion, pimento pepper and chili flakes. Refrigerate for 1 hour. Remove and flip over the filets, skin-side up. Now that the filets have “cooked” in the marinade it is easy to remove the skin by taking hold of one end with a knife and peeling it off the filet. Throw the skins away and place the fish in the marinade back in the fridge for another ½ hour.
3. Finishing the ceviche:
Remove the fish from the marinade and, with the help of a sharp knife, slice it and then cut it into small pieces. Add some of the marinade along with the pieces of onion etc. that were in it. Then add the coriander and drizzle with the olive oil.
Ideally, use a baking ring to shape the ceviche giving it the sophisticated look it deserves. If not, just form a shapely mound in the center of the plate…