Thai-Peruvian Sea Bass Ceviche Fusion
Delicate, sea bass cured in a zesty lime and tiger's milk (leche de tigre) base, electrified with lemongrass, galangal, fresh red chillies, and fragrant Thai basil. Every bite delivers a symphony of contrasts: the clean sea-salt notes of the bass paired with the sweet-heat, umami-rich crunch of hot-oil aromatics
- 300g fresh sea bass (or corvina), cut into uniform bite-sized cubes
- Fresh lime juice (enough to submerge the fish)
- 1 stalk lemongrass, finely minced (white part only)
- 1-inch piece fresh ginger, grated
- 1 clove garlic, minced
- Red onion or shallots, thinly sliced
- Red chili pepper, sliced (for a hint of heat)
- 1–2 tbsp coconut milk (to soften the acidity)
- Fresh coriander, roughly chopped
- Toasted coconut flakes & plantain chips (for garnish)
- Lime wedges and edible orchids (for presentation)
- Halved coconut shell (used as a serving bowl)
Instructions:
- Cure the Fish: Place the cubed sea bass in a glass bowl. Pour the fresh lime juice over the fish, ensuring it is fully submerged. Add the minced lemongrass, grated ginger, and garlic. Let it cure in the refrigerator for about 10 to 15 minutes until the fish turns opaque on the outside while remaining tender inside.
- Add the Fusion Elements: Drain off a small amount of the excess citrus juice if desired. Gently fold in a tablespoon or two of coconut milk to introduce a rich, velvety Thai twist that balances the sharp Peruvian acidity. Season with a pinch of salt.
- Assemble the Dish: Spoon the cured sea bass mixture directly into a halved coconut shell resting on a woven placemat and banana leaves.
- Garnish & Serve: Top with thinly sliced red onions, fresh red chili rings, fresh coriander leaves, and toasted coconut flakes. Tuck a few crisp plantain chips and lime wedges along the side of the bowl. Pair with a traditional Pisco Sour garnished with a lime wheel and edible orchid blossoms.