Peruvian Sea Bass Ceviche (Leche de Tigre)

Ingredients

For 4 portions

• 🐟 500g sea bass (raw, fillet)
• 🍋 150ml fresh lime juice
• 🧅 1 medium red onions
• 🌶️ 1 medium red chilli peppers
• 🧄 1 clove garlic
• 🪴 5g ginger
• 🌿 15g fresh coriander
• 🧂 1 Tsp salt

Method

1. Use only very fresh, sushi-grade fish from a fishmonger you trust, and keep everything cold.
2. Slice the red onion into paper-thin half-moons, soak in iced water for 10 minutes to soften its bite, then drain and pat dry.
3. Remove any skin and bones from the sea bass and cut it into 2 cm cubes. Put in a cold glass or ceramic bowl and chill while you make the rest.
4. Leche de tigre: crush the garlic and finely grate the ginger. Seed and very finely chop half the chilli; slice the other half into thin rings for the top. Mix the garlic, ginger and chopped chilli with the freshly squeezed lime juice.
5. Season the fish with the salt and toss gently – salting first helps the lime work quickly.
6. Pour the lime mixture over the fish, add a handful of ice cubes and stir gently. Leave for 3–5 minutes only, until the outside of the cubes turns opaque white while the centre stays slightly translucent. Remove the ice.
7. Fold in the red onion and most of the chopped coriander. Taste – it should be sharp, salty and spicy.
8. Serve immediately in shallow bowls with some of the juice, topped with the chilli rings and remaining coriander.