Camden New Journal - Reciepe for Stone bass ceviche By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Stone bass ceviche

Stone bass ceviche
Ceviche is raw marinated seawater fish. The marinade used in ceviche is citrus based, with lemons and limes being the most common.
In addition to adding flavour, the citric acid causes the proteins in the seafood to “cook” the fish without heat. The result tastes more like a cooked dish and less like raw fish. It is very healthy but the fish must come from a superb fishmonger such as the above mentioned. There are many other fish to use so discuss this with the experts.

Ingredients
Serves 4
340g very fresh stone bass, boned, skinned and filleted
Juice of 2 limes
Juice of 1 large orange
1 small red pepper, cored, deseeded and chopped small
1 small yellow pepper, cored, deseeded and chopped small
1 small red onion, peeled and chopped small
1 tbsp olive oil
Small handful chopped coriander
¼ teasp course sea salt.

Method
Using a very sharp knife cut the fish into small cubes and place in a bowl.
Add the lime juice, orange juice, the peppers and onion and stir gently to mix all flavours together. Cover and put into the fridge for one hour. Stir once or twice during this time.
Add the olive oil, coriander and salt and stir well again.
Serve in glasses with slices of granary brown toast.

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