Ceviche from Sea Bass
Ingredients
Servings 1- seabass 1 pc.
- olive oil 50 ml
- parsley 5 g
- cilantro 5 g
- garlic 3 g
- chili pepper 5 g
- lemon juice 5 g
- cherry tomatoes 50 g
- basil 10 g
- watercress salad 7 g
- salt 3 g
- pepper 3 g
Cooking
Step 1
Cut the fillet of chilled sea bass into thin slices at an angle of 70 degrees across the fibers.
Step 2
Season with a sauce of olive oil and lemon juice, with the addition of cilantro, parsley, chili pepper, garlic, salt and allspice. Leave for 10 min.
Step 3
To serve, place on a plate and garnish with cherry tomatoes, watercress, lettuce and basil florets.