How to make Ceviche with Sea Bass, Lime, Chili, Red Onion, Passion Fruit and Coriander

Following many trips surfing around Costa Rica and other South American countries, it is ceviche that is hands down one of my absolute favourite dishes to eat when the sun is shining!

There are no nasty oils involved, and no additional chemicals that keep it on the shelf - just fresh organic goodness.

When making ceviche, Sea Bass is "cooked" in lime juice through a process called denaturation. The raw fish is cut into small pieces and then marinated in lime juice, which contains citric acid. The acid in the lime juice denatures the proteins in the fish, causing it to turn opaque and firm.

This process essentially "cooks" the fish by altering its texture and appearance without the use of heat. The acidity of the lime juice also imparts a tangy and refreshing flavour to the Sea Bass, resulting in a mouth-watering, fast, and easy-to-make, healthy delicacy that your guests will no doubt, never forget.

Ingredients (for 2 people):

2 x fresh Sea Bass fish fillets (these have to be super-fresh - not smelling of fish!)

7 x fresh organic limes (and a slice for garnish)

1 x little red chili - keep the seeds in if you like it spicy

1 x pinch of cayenne pepper (add layers of heat)

2 x tbsp of finely chopped red onion

1 x pinch of Celtic Salt (learn about this wonderful mineral after reading this, here.)

1 x organic passion fruit

2 x tbsp of coriander stalks (and leaves for garnish)

1 x shake of Shichimi togarashi (Japanese spice blend consisting of chili flakes, seaweed and sesame seeds) as a garnish and a third layer of heat is how I made this one. Only because it was staring at me in the cupboard.

How to make it:

Grab a bowl and juice all of the limes.

De-skin the Sea Bass fish using a sharp knife, making sure you do not injure yourself. Or just ask your fishmonger to do this work for you when purchasing. Then chop the white fish into small pieces and add directly into your freshly squeezed bowl of lime juice.

Finely chop the rest of the ingredients, then add them to the bowl and stir through.

Now place your zingy bowl of greatness in your fridge and let the lime juice marinate the fish for between 30 minutes to 2 hours.

My guest's palate melted when this starter was over! Simply delicious!

BTW - If you would like to have ceviche as a main meal then you can prepare freshly made guacamole and scoop it up with tortilla chips on the side, and even (slow heat) pan-fry some fresh plantain in a little butter and drizzle honey at the end when it is ready.

If this recipe makes you salivate, please leave your feedback in the comments below and share it with friends.

- Zac