Chilli Ceviche Tacos
A light and refreshing bite, these chilli Ceviche tacos are quick and easy to make. Using a citrus juice marinade to cook the fresh sea bass, it's an effortlessly impressive recipe to flex in front of friends a family. As with any taco dish, we like to enjoy these whilst sipping on a shot of mezcal.
Chilli Ceviche Tacos Recipe
400g of Large Farmed Sea Bass Fillets (remove the skin)
Ground Black Pepper
8 limes (juice of 8, zest of 2)
½ finely sliced red onion
2 finely sliced fresh red chillies
Handful of chopped coriander
Handful of ice cubes
Fresh Soft Blue Corn Tortillas
Shredded gem lettuce
Sliced fresh red chillies to garnish
Mezcal Verde (42% abv)
Mockingbird Spirit – non-alcoholic tequila
Lost & Grounded – Keller Pils
For the Ceviche Filling
Slice the sea bass into thin strips using a sharp knife. To cure the fish, place the slices in a glass bowl and season with salt and pepper. Pour in the lime juice, then add the zest, onion and fresh chilli and tear in half the coriander leaves.
Place these slices in a bowl or dish and session with salt and pepper.
Squeeze over 8 limes and then add the zest of 2 limes.
Stir through the thinly sliced onion, fresh chilli and a portion of chopped coriander leaves
Add a handful of ice cubes to the bowl and cover with cling film. Leave at room temperature until the ice has melted and the fish has turned opaque.
Meanwhile, warm the fresh soft blue corn tortillas in a dry pan, flipping them to ensure each side colours but remains soft
Top each warm tortilla with the ceviche and sprinkle over the shredded lettuce and a spoonful of tomatillo salsa. Add a garnish of sliced red chillies if you like it hot.