Martin Morales' Seabass Ceviche Recipe

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Martin Morales' Seabass Ceviche Recipe

To celebrate National Ceviche Day (June 28th), Peruvian restaurateur extraordinaire Martin Morales has kindly shared his Seabass Ceviche recipe with us.

This classic Peruvian dish of raw fish and citrus juice is given some extra zing with the addition of sea bass, avocado and 'Tiger's Milk'. Ingredients Serves 4
  • 600 g seabass (or other white fish), filleted, and cut into cubes 1.5cm x 1.5cm
  • 1 large ripe avocado, cut into small cubes
  • 1 large red onion, very thinly sliced
  • 12 goldenberries, cut into quarters
  • A few coriander leaves, finely chopped
  • 1 sweet potato, peeled, cooked and cut into small cubes
  • salt
For the Tiger's Milk
  • Fresh root ginger
  • 1 clove of garlic, cut in half
  • 4 sprigs of coriander, roughly chopped
  • Juice of 8 limes
  • ½ tsp salt
  • 2 tsp chilli paste
Method  To make the tigers milk, put a 5mm piece of fresh root ginger (cut in half), the clove of garlic, coriander and lime juice into a bowl. Stir then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add the salt and chilli paste and mix thoroughly and taste to ensure balance of flavours is correct. Add the onions and mix, then add the fish and mix. Add the goldenberries, the sweet potatoes, then the avocado and coriander. Taste and season more if needed with salt. Serve in a glass bowl. Not keen on cooking? Check out our recommendations on where to enjoy ceviche in London here.
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