A Smoky, Spicy Ceviche

I’m still trying to defy my inner urges for stodgy, autumnal food that brings on that extra tyre I seem to hold over the winter months (although if I’m honest, said tyre pretty much hangs around for the whole year now) and I wanted to bring some sunny flavours home for a relatively quick mid week supper. Having recently purchased the wonderful Ceviche, I settled on creating my bastardised Peuvian / Mexican version of the same named dish.

Ceviche pretty much consists of four key ingredients

  • Seafood
  • Citrus juice
  • Allium
  • Herbs & spices

In this combo I chose Sea bass, thinly sliced, cooked in a lime juice marinade and spiked with chipotle paste, which adds a real smoky flavour, fresh chilli, red onion and coriander. Don’t be put of by the “rawness” of the fish and the freshest fish available to you.

The dish takes minutes to make. The ceviche is clean and fresh, but the heat of the chilli really adds a kick. Only marinade your fish for at most 15 mins otherwise the texture of the fish really overcooks and turns into a powdery mess.

I ate this with tortilla chips and a fresh guacamole, but you could turn these into tacos if you had some soft tortillas at hand.

I urge you to give it a go – you might like it!

Sea Bass Chipotle Ceviche

2 sea bass fillets, sliced thinly into 2-3cm pieces
2 limes, juice only
1 red onion, sliced thinly
1/2 tsp chipotle paste
1/2 green chilli
A few sprigs coriander, chopped

Add the prepared fish into a large bowl.

In another bowl, fill with iced water and put the onion into it. Leave to soak for 5 mins, then strain and pat dry. This keeps the onion crisp and also takes away the harshness of flavour. add to the bowl of fish along with the chopped green chilli and the coriander.

Mix together the lime juice and chipotle paste, along with a pinch or two of salt. Add this to the bowl of fish and then carefully (so as to not break the fish any more) mix together.

Place in the fridge for about 10 minutes until the fish becomes more opaque and loses its raw edge.

Decant this into bowls with a little of the marinade and eat up with tortillas, guacamole and any other salsas of choice. Also great with a few beers – I’d go with a few Modelo, or if you’re feeling cheeky, a margarita!

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