Simple Seabass-Salad Ceviche

1. 1

   ["It is important to get the freshest fish, sashimi-grade.

2. 2

   Remove skin from sea bass fillets. Slice into 1/4 inch slices. Place in a nonmetallic bowl.", "Scrub lemon, then pour boiling water over lemon to remove wax.

3. 3

   Squeeze juice from half the lemon. Pour lemon and lime juice over fish. Stir every 15 minutes, for about an hour. Keep in fridge.", "Sprinkle cucumbers with salt, let rest about 5 minutes. Massage the cucumber slices, then rest an additional 5 minutes.

4. 4

   Squeeze cucumber slices to remove juice.", "Drain the fish. Remove fish to a new bowl. Add cucumbers, onion slices, and diced tomato.

5. 5

   Thinly slice the remaining half of lemon, then cut each slice into sixths. Add to fish.", "Add olive oil and pepper to fish. Stir, and add salt if needed.

6. 6

   Serve cold.", "Wonderful wine pairing, it was 1 + 1 = 3 for the first time!

7. 7

   A wonderful Spanish white wine, Tokanto, 100% Verdejo from the region Toro.", "You can slice the fillets thicker, or cube. But add additional time for juice to 'cook' the fish."]

* Per serving · 4 servings · Values may vary.

No additional tips available.