Boat Kitchen: Sea Bass Seviche

SERENITY’S SEA-INSPIRED DELICACIES:

When you rent a boat or decide to take a boat trip to unique bays with your own boat, one of the most important factors that will give you a taste of maritime culture is your choice of food. You can enjoy your dinner at a restaurant in the cove where you’re anchored, or you can easily prepare and enjoy a feast of seafaring dishes on your boat when you anchor in a secluded cove. This delicious ceviche recipe can enhance the enjoyment of your boat vacation. Let’s get started on the preparation.

Ceviche, one of the first flavors that comes to mind when you think of Peruvian cuisine, is the general name given to the technique of cooking various seafood such as fish and octopus by marinating them in acid. Seafood, which is cheap and abundant, is prepared using this popular, effortless cooking technique.

After rubbing the thinly sliced sea bass fillets with salt water and rinsing them, you can start making ceviche, which will be cooked with the acidity of lemon juice and olive oil. It is important that the amount of freshly squeezed lemon juice you use is equal to the level of the sea bass in the mixing bowl.

Cut the sea bass fillets, which have been completely separated from their skin and bones, into thin, small pieces.

Finely chop the fresh cilantro and parsley, removing the leafy parts. Grate the garlic. Cut the small red chili peppers in half, remove the seeds, and chop them into small pieces.

Place the sea bass pieces in a glass or metal mixing bowl and cover with freshly squeezed lemon juice. Let sit for 30 minutes. Then drain and mix again with lemon and olive oil.

Add the finely chopped greens, grated garlic, finely chopped hot red peppers, and salt to the ceviche mixture and let it sit in the refrigerator for at least 30 minutes.

Serve the sea bass ceviche on a serving plate with finely chopped red onion, which you have diced for garnish. Finely chopped dill and fresh onion go very well with sea bass ceviche.

Enjoy your meal.

Quoted from Güneş Karaçetin.