Lime, chilli and coriander sea bass ceviche

When the weather is warm and the idea of cooking is not at the top of your priority list,ceviche is one of those light, yet filling and fresh recipes that you have to try.

The acidity from the lime juice cooks the fish, well to be honest ‘denatures the protein’ so literally pouring over the marinade a bit before you want to eat and you are done! Simple!!

Whilst being in the Hamptons I have tried a few ceviche recipe, which have all been a big success. But the latest one I have tried is using sea bass with an Asian inspired marinade served with a creamy spiced avocado dip and a wild rice salad.



Seabass (1 fillet/ person)
1 tsp salt
2 lime juice
2 tbsp olive oil

Dip ( enough for 4)

2 avocados
75ml milk
Tabasco, to taste
2 tsp Worcester sauce
1 lime juice


Begin by making the avocado dip: in. A food processor combine all the ingredients and blend until all mixed together, then chill in the fridge. Don’t do this any earlier than 30minutes before eating otherwise the avocado will discolour

Next thinly slice or dice the sea bass fillets and leave in a bowl

Mix all the remaining ingredients, then pour over the sea bass and leave for around 15 minutes. The longer you leave it the sea bass will cook more and become slightly tough- so I recommend 15 minutes

That is it. Get a plate and dig in!



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