Thai-Peruvian Sea Bass Ceviche Fusion
Combines bright South American acidity with aromatic Southeast Asian heat and herbs.
- Prep time: 20 minutes
- Servings: 2
Ingredients
- Fish: 300g fresh sea bass or cod fillets, skinless, cut into uniform cubes
- Cure: Juice of 4 limes and 1 calamansi (or yuzu juice)
- Aromatics: 1 small shallot (finely sliced), 1 red chili (minced), 1 clove garlic (pasted)
- Asian Infusion: 1 tsp freshly grated galangal or ginger, 1 tbsp lemongrass (finely minced)
- Finish: Coconut milk (1 tbsp), fresh coriander/cilantro leaves, toasted sesame seeds, and a drizzle of chilli oil.
- Base: Crispy wonton crisps or sweet potato crisps for serving.
Instructions
- Cure the Fish: Place the cubed sea bass in a glass bowl. Pour over the fresh citrus juices, ginger, galangal, lemongrass, garlic, and shallot. Toss gently and let cure in the refrigerator for 10 to 15 minutes until the fish is opaque on the outside.
- Enrich: Stir in a tablespoon of rich coconut milk just before serving to add a velvety texture that balances the sharp citrus.
- Plate: Use a cylindrical food ring mold placed in the center of a chilled plate. Pack the ceviche firmly inside the ring, garnish with fresh coriander, toasted sesame seeds, and a drizzle of chili oil. Carefully lift the mold to reveal a sharp, elegant tower. Serve with wonton crisps.