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Seabass ceviche with mezcal

By July 23, 2021 ,

Ceviche is a simple enough dish, light refreshing and summery. It doesn't require very much preparation, but you do have to be careful how long the lime marinade is left on, otherwise it becomes chewy and tough. I've used mezcal in this recipe as I love the depth of flavour you get, it's a nice alternative to tequila. 

200g seabass fillet, skin removed and thinly sliced
50ml Mezcal  (I used Nuestra Soledad Ejutla)
Juice of one lime
5g coriander stems finely chopped
1 red chili seeds removed and finely sliced 
Salt and pepper to taste

Mix the lime juice and the mezcal together
Place the slices of sea bass on a plate and pour over the mezcal mix
Allow to marinate for 30 minutes in the fridge
Season with the salt and pepper
Sprinkle over the chili and coriander

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