Sea Bass Ceviche
Ceviche made its YOURS debut in July 2015, thanks to Chef João Lima. The idea was to create a more complete but nevertheless light starter. Thus was born the ‘Sea Bass Ceviche’, to be accompanied with flutes of ‘Loureiro’, bread, and olive oil. Feeling inspired to cook today? Don’t feel like cooking the same old dishes? We have a beautiful, exquisite suggestion for you.
Preparation Time: 15 min
- 1 Sea Bass
- Red Pepper (Plenty)
- Green Pepper (Plenty
- Capers (Plenty)
Clean the Sea Bass, removing every scale and fin
Filet the Sea Bass and take off the skin.
Cut the Sea Bass in little and regular chops.
Cut the peppers into brunesa (small and regular pieces).
Slice the coriander.
In a bowl, put the Sea Bass, the coriander, the peppers, the capers and temper it with salt, pepper and lime juice.
At the time of serving, decorate the dish as you want