Sea bass ceviche with pink pepper

Ingredients

• 500 g sea bass fillet in 1 cm cubes
• 4 limes freshly squeezed
• 1 lemon freshly squeezed
• 1 tbsp pink peppercorns
• 1 red onion in paper-thin rings
• 1 tsp ground ginger
• 1/2 chili pepper
• 1/2 cucumber without seeds
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil
• 3 tbsp cilantro finely chopped

Cook Time

1. 1
   Prepare the fish: Cut 500 g sea bass fillet, without skin and bones, into uniform cubes of about 1 cm. Uniform pieces cook evenly and give a better result. Place the pieces in a glass or ceramic bowl: not a metal bowl, as it reacts with the citrus juice.
2. 2
   Marinate in citrus juice: Squeeze 4 limes, freshly squeezed and 1 lemon, freshly squeezed over the fish. The fish must be completely submerged in the liquid. Add 1 tsp sea salt and stir gently. Cover the bowl and refrigerate for 15 to 20 minutes: the fish is ready when it is white and matte on the outside but still slightly translucent inside. Don't leave it longer, or the texture will become rubbery.
3. 3
   Add vegetables and herbs: Meanwhile, add 1 red onion, in paper-thin rings, 1 tsp freshly grated ginger, 0.5 red chili pepper, seeds removed, finely chopped, 0.5 cucumber, without seeds, cut into small cubes and 3 tbsp cilantro, roughly chopped to the bowl. Mix everything gently so that the fish cubes remain intact.
4. 4
   Add pink pepper: Lightly crush 1 tbsp organic pink peppercorns between your fingers or with the back of a spoon and sprinkle over the ceviche. Don't mix in: the berries will retain their color, texture and fruity aroma better this way.
5. 5
   Finish and serve: Drizzle with 2 tbsp extra virgin olive oil and taste for salt and acidity. Serve immediately in chilled bowls or on a bed of iceberg lettuce. Ceviche doesn't wait: serve as soon as it's ready.
6. 6
   Fish type: sea bass is classic for ceviche but you can also use sea bream, halibut or scallops. Always use fresh fish of good quality, preferably sashimi-grade.
7. 7
   Leche de tigre: the citrus liquid left after marinating is called in Peru leche de tigre (tiger's milk) and is considered the best part. Serve it separately in a small glass next to the ceviche.
8. 8
   Without cilantro: cilantro is a classic ingredient but not everyone tolerates the flavor. Replace with flat parsley or mint for a different character.