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

Preparation:

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!

DHC’s restaurants are participating in the third annual Restaurant Week by offering sophisticated menus at 25€ per guest. One euro from each menu will be donated to a Guide Dog foundation, ONCE (Fundación ONCE del Perro Guía) and the Spanish Heart Foundation (Fundación Española del Corazón).

From April 13^th to 22^nd, discover the romantic bistro, El Regulador, at the Hotel Bagués located next to the Boquería Market, the fantastic views from the beautiful terrace at Claris, and the Asian Mediterranean cuisine at Restaurant 3 at Hotel Granados 83.

See the menus at derbyhotels.com and make your reservations through atrapalo.com

This week, we’re also preparing for the most romantic day of the year. Discover the benefits of being a member of Club DHC, and be sure to visit to try our special rose cocktail.