A refreshing seabass ceviche marinated overnight in a vibrant blend of citrus, mirin, sesame oil, and aromatic herbs, offering a delicate, no-heat 'cooked' texture and bright flavors.
Ingredients extracted via AI
4 ks lime100 g lime juice1 ks lemon40 g lemon juice20 g mirin30 g sesame oil4 g salt1 ks lemongrass20 g ginger1 ks chilot1 ks kaffir lime leafseabass cubesflake salt
Procedure generated via AI
Cut four limes in half and squeeze out 100 g of lime juice.
Cut a lemon in half and extract 40 g of lemon juice.
In a bowl, combine the lime juice, lemon juice, 20 g mirin, 30 g sesame oil, and 4 g salt.
Finely chop the lemongrass and add it to the bowl.
Grate or finely chop 20 g of ginger and add it as well.
Cut the chilot in half, peel it, and slice it thinly. Add to the bowl along with one kaffir lime leaf.
Mix everything thoroughly and let the marinade rest overnight in the refrigerator.
The next day, strain the marinade through a fine sieve.
Gently toss the seabass cubes in the strained marinade and let them 'cook' for 20 minutes. Then drain off the marinade.
This acidic marinade cures the proteins without heat.