Sea bass ceviche Recipe
- 2 tbsp vegetable oil
- 4 Amarillo chillies, deseeded, diced (available online)
- 1 white onion, finely diced
- 3 garlic cloves, finely chopped
- 1 sweet potato, peeled, cut into 1cm/½in small cubes
- 200ml/7fl oz orange juice
- 1 tsp caster sugar
- 2 cloves
- ½ cinnamon stick
- 1 star anise
- fresh root ginger, approximately 5mm/¼in, peeled, halved
- 1 small garlic clove, halved
- 4 coriander sprigs, roughly chopped
- 8 limes, juice only
- ½ tsp salt
- 1 large red onion, thinly sliced
- iced water
- 600g/1lb 5oz sea bass fillet (or other white fish), skinned, trimmed, cut into equal 2x3cm/¾x1¼in strips
- 1 tsp finely chopped coriander leaves
- 1 red chilli, deseeded, finely chopped
- fine sea salt
- For the chilli paste, heat the oil in a medium sauté pan. When hot add the chillies, onion and garlic and cook for 5-7 minutes. Leave to cool, then put in a blender and blend until smooth then set aside.
- Put the sweet potato in a large pan with the orange juice, sugar and 200ml/7fl oz water and bring to the boil. Add the cloves, cinnamon and star anise and cook over a high heat for 6-8 minutes, or until just tender. Drain and run under cold water. Discard the cloves, cinnamon and star anise. Put the sweet potatoes in a bowl and set aside.
- For the chilli tiger’s milk, put the ginger, garlic, coriander and lime juice in a bowl. Stir and leave to infuse for 3 minutes. Strain the mixture through a sieve into another bowl. Add the salt and chilli paste made earlier, and mix.
- For the ceviche, wash the red onion and leave to soak in iced water for 5 minutes. Drain thoroughly, spread out on kitchen paper or a clean tea towel to remove any excess water and then put in the fridge until needed. This will reduce the strength of the onions and help to keep them crisp.
- Put the fish in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave for 2 minutes and then pour over all of the chilli tiger’s milk and combine gently. Leave the fish to ‘cook’ in this marinade for 2 minutes.
- Add the onions, coriander, chilli and sweet potato to the fish. Mix together gently and season to taste. Divide between serving bowls and serve immediately.