Although the Atacama Desert is known as one of the driest places on Earth, our Sea Bass Ceviche recipe will still make your mouth water. This region spans over 600 miles and includes Chile, Peru, Argentina, and Bolivia, offering a diverse cuisine. The settlers of the desert put in years of hard work irrigating the dry soil, which eventually led to the growth of various crops used in modern-day home kitchens and restaurants.
Sea Bass Ceviche Recipe
If you’re feeling parched in the desert, why not try a refreshing ceviche? Although you won’t find any fish in the Atacama, the coast of Peru has plenty to offer. This dish typically uses sea bass, but halibut or tilapia would also be a great choice. Here is the recipe for Sea Bass Ceviche.
Serves 6
Prep time: 20 minutes
Cook time: 12 hours – overnight (marinating time)
Ingredients
1 1/2 lbs fresh sea bass fillets, skinned and cut into small chunks
15 limes, halved
1 medium Spanish onion, finely chopped
1/4 cup cilantro, chopped
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 jalapeño, seeded and chopped
Salt and pepper to taste
Directions
First, cut the sea bass fillets into small chunks and place in a large bowl. Then, using a hand juicer, squeeze the limes over the fish making sure each piece is completely covered. Cover the bowl with plastic and refrigerate for at least 12 hours, but preferably overnight. During this time the acid in the lime juice will “cook” the fish.
Next, remove the fish from the refrigerator but do not drain the liquid. Add the chopped onion, tomato, jalapeño and cilantro to the fish. Mix in the olive oil and add salt and pepper to taste. Serve in individual cups or with crackers.
