🐟 Ceviche-Style Sea Bass with Lemon, Coriander & Chilli

Serves: 2–4   
Prep time: 15 mins (+ 30 mins to marinate)
Cook time: None (the acid does the work)
Skill level: Looks cheffy, feels breezy. Basically citrus magic.

🧂 Ingredients

For the ceviche:
2 fresh sea bass fillets, skinned and pin-boned
Juice of 2 lemons (or 3 limes, if preferred)
1 small red chilli, finely sliced (deseeded if you're being polite)
1 small shallot or ¼ red onion, finely sliced
A small handful fresh coriander, chopped
1 tbsp extra virgin olive oil
Sea salt & black pepper

To serve:
Tortilla chips, avocado, or crispy tostadas – or just a chilled plate and a fork

🔥 Method

1. Slice the fish.
Using a sharp knife, slice the sea bass thinly into bite-size pieces – think delicate slivers, not fish fingers. Place in a glass or ceramic bowl (avoid metal; it messes with the citrus).

2. Add the cure.
Pour over the lemon juice. Add chilli and shallot. Give it a gentle mix, cover, and place in the fridge for 30 mins. The citrus will ‘cook’ the fish – it should go opaque and firm up slightly.

3. Finish with flair.
Once cured, drain off a little of the liquid if it’s too soupy. Add coriander, olive oil, a good pinch of salt, and some freshly cracked black pepper. Stir gently.

4. Serve and feel smug.
Plate up with avocado, tostadas, or whatever vehicle you prefer. Cold, fresh, zingy, and very much the sort of thing that makes a white wine beg to be opened.

💡 Little Tip
Make sure your fish is very fresh – ideally from a fishmonger who knows your name or at least greets you like you own a boat. If unsure, freeze it first and thaw safely before slicing.