|No Adapting Needed|
150g - 200g Sea Bass Fillet Skinned
1 Large Shallot
Juice of 2 Limes
1 Medium Heat Red Chilli
Small Handful of Fresh Coriander Leaves
Pinch of Sea Salt
- Finely chop the shallot
- De-seed the chilli and chop finely, juice the limes
- Add shallot, chilli, lime juice and salt to a bowl, stir
- Lay the sea bass fillets on a chopping board
|You Could Use Another Fish If Preferred|
- Cut 1 1/2 cm thick slices at an angle
|Sea Bass Slices|
- Add the fish to the cerviche marinade, stir and let 'cook' for 25 minutes
- Just before serving roughly chop fresh coriander add to the cerviche and stir
|Sea Bass Cooked In Lime Juice|
The time that the fish spends in the marinade is also completely adaptable, the first time I made Cerviche I started off at 10 minutes of marination which gave a very slightly cooked result, not much further on than Sashimi. At 25 minutes the fish is firm and very white, my personal preferred marination time but it all depends on how cooked or raw you want it to be, no set rules.
The size you slice or chop the fish will affect marination time, so if you prefer the fish to be cut up smaller than I've done it, it won't take as long to marinade. The amount of fish used here served the two of us with an accompaniment of Potato Skins, it might sound an odd combination but the flavours work a treat.
I can do low fat, low calories recipes, I just find gluten free comfort foods more of a challenge and therefore more fun. If you want something simple then it doesn't get much easier than a lovely plate of Cerviche though.
If you're a regular reader you may have noticed the lack of a recipe on Friday. I wasn't impressed with my Black Bean creation so it's been shelved for the time being, I need to experiment further.
Today I'm experimenting with a large amount of ingredients, only problem is that the kitchen has a mountain of washing up covering every surface and I need to do that before I can even begin recipe preparation of which there is loads. Ah, food blogging.
I'm off to don my Marigolds.