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Le Chaudron recipe
Ceviche de bar aux agrumes
Sea bass ceviche with citrus
⏱ 30 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)very fresh sea bass fillets
The juice of 4 limes
The juice of 2 organic oranges
1pink grapefruit segments
1red onion, finely chopped
1fresh red chili, chopped
1bunch of fresh cilantro
3 tbspextra-virgin olive oil
- 600 g (21 oz) very fresh sea bass fillets
- The juice of 4 limes
- The juice of 2 organic oranges
- 1 pink grapefruit segments
- 1 red onion, finely chopped
- 1 fresh red chili, chopped
- 1 bunch of fresh cilantro
- 3 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Set up a clean board and cut the sea bass into even 1 cm (⅜ in) cubes.
- Slice the red onion paper-thin and finely dice the red chili.
- In the bowl, mix the fish, red onion and chili and pour plenty of lime juice over.
- Salt generously and fold gently with a spatula so every cube is coated.
- Press plastic wrap onto the surface and marinate in the fridge for exactly 15 minutes.
- Just before serving, stir in the extra-virgin olive oil, orange juice and grapefruit segments.
- Sprinkle generously with fresh cilantro and serve right away in chilled glasses.
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