Raúl Sanchez, chef of the Regulator Restaurant from the Bagués Hotel shows us how to prepare a wonderful dish: sea bass ceviche, a variation of the Peruvian ceviche with some changes.
Ingredients for 2 people:
11 oz. of skinless and no scales sea bass; 1/4 of red onion; 0,5 teaspoon of hot pepper without seeds and veins; 1 tablespoon of yellow hot pepper vinaigrette; 2 teaspoons of chopped cilantro; 1 lime; sugar; olive oil; rice vinegar; maldon salt; white pepper
First elaborate yellow hot pepper vinaigrette: to make it less spicy we remove veins and seeds from inside the yellow hot pepper. We place it in a saucepan with a little bit of sugar and a splash of rice vinegar. Then we cover it with water and cook until it becomes tender. Once drained, we remove the skin, we emulsify with olive oil in a blender, and reserve it in the fridge.
In a cold bowl, we place the sea bass into small cubes and sprinkle some lime, some cilantro, diced hot pepper, diced red onion and the yellow hot pepper emulsion. Mix well and let it settle for 5 minutes in the fridge. A suggestion from the chef: do not leave much time so that the lime doesn’t overcook it.
Taste for salt and pepper and you’re ready to serve. This dish is usually accompanied by fried boiled choclo, a sort of flat corn.
Hope you enjoy it!
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