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Sea bass ceviche salad

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Ingredients

400 g g sea bass fillets sea bass fillet
0.25 red onions red onion
(peeled and finely chopped)
12 limes lime
6 wraps wrap
1 handfuls handful coriander coriander
(chopped)
1 handfuls handful parsley parsley
(chopped)
400 g g tomatoes tomato
(deseeded and chopped)
1 tbsp tbsp olive oil olive oil
sea salt sea salt

Sea bass ceviche salad

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10 min
(11)

Method

Ceviche is a Peruvian dish where raw fish is marinated in citrus juice until it becomes cured or ‘cooked’. Full of zinging flavour, this is a healthy and impressive dish that is very easy to prepare. Enjoy with a glass of Soave Classico to fully bring out the flavours of this dish.

  1. Begin by preparing the fish. Remove the skin from the sea bas and slice the fillets into bite-sized pieces. Place in a shallow dish and add the red onion.
  2. Juice 11 of the limes, slicing the remaining lime into wedges for serving. Pour the juice over the fish, then cover and chill for 4-5 hours, until the fish is opaque white and ‘cooked’.
  3. Preheat the oven to 200°C/180°C/gas mark.
  4. Cut the tortilla wraps into large triangles and spread out across 2 baking sheets. Bake for 5 - 6 minutes until crisp, then sprinkle with rock salt and set aside to cool.
  5. Remove the fish and onion from the lime juice using a slotted spoon and transfer to a bowl. Add the coriander, parsley, tomato and olive oil and season well to taste.
  6. To serve, place the tortilla chips on a platter and spoon over the ceviche. Drizzle with a little chilli sauce and serve with lime wedges on the side.