Delicious and easy ceviche from sea bass
Ceviche is one of those easy and delicious recipes that are perfect for hot summer days!
Ceviche recipe with pomegranate
Where did the summer go? I am not sure what you think happened but so far I find the summer rather disappointing. We had a few good days, followed by a few days of rain, followed by a few days of sun and it goes on like this. A typical Dutch summer I would think… Traditionally it is also a quieter period on the blog; people are on holiday and when it is warm no one is really waiting for a new blog post. Right?
Summer break
So time to take it a bit easy with the new posts here as well. I will continue blogging but just less frequently as I did before. I am not entirely sure yet how it is going to look but all will be revealed in due time. We won’t be going away this summer but I do have a relatively quiet week planned next week. Alex is on holiday so most jobs are pushed to the week after that and I am actually quite ok with that after the crazy busy times we had the last couple of weeks. The battery needs a bit of recharging and this is the perfect time to do it. So don’t worry, I am still here and not going anywhere…. probably hanging around in the kitchen cooking up new recipes!
Esmee and I have a cooking date planned for next week with lots of delicious stuff so you’ll be seeing some of that pass by soon enough.
Ceviche with super fresh fish!
For now I am sharing this delicious little ceviche dish that is perfect for summer as it requires no cooking; ceviche. That is raw fish that is cooked in the acidity of lemon or lime. And you might think that it will taste sour but it doesn’t. The most important thing when making a ceviche is that the fish is super fresh. So don’t make the mistake of thinking you can use any old fish you have lying around. We used a sea bass for this ceviche recipe but cod is equally delicious. or go wild and try this tuna ceviche.
Ceviche with lime and pomegranate
Ingredients
- 1 seabass cleaned and sliced
- 1/2 bunch cilantro
- 1/2 bunch parsley
- 1 red chili sliced
- 2 cloves garlic crushed
- 1 red onion finely sliced
- 4 limes zest and juice
- 1 pomegranate seeds only
- pepper
- salt
- Chop the cilantro and the parsley together. Crush the garlic and slice the onion really thinly. Zest your limes and juice them as well. Chop your chili finely as well. Mix everything together. Season with salt and pepper. It should taste fresh and a little bit spicy
- Clean your fish, remove any bones or scales and place the cleaned fillets into the ceviche. Place in the fridge
- “cooking” the fish will take approximately 15-30 minutes depending on the size of your fillets. You’ll see soon enough when it is cooked sufficiently. Eat straight away as the fish will continue cooking and yes, can become overcooked as well!
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I’ve never made ceviche. I like it, but never think to make it. Probably because even though I buy from a fish monger that gets in new stock every day, I always wonder how “fresh” it truly is. Anyway, this looks terrific — thanks.
Yes I can see how that can be an issue. That’s why this one was made with a whole fish so at least you can see that it is fresh!