Sea Bass ceviche with peach
Ingredients
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300g. Sea Bass fillet, skinned
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1 medium onion
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1 peach
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1-2 limes
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1-2 tablespoons of Sumak
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Small bunch fresh coriander (leaves only)
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1 chili pepper
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Salt and freshly ground pink pepper
Preparation
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Place the fish (skin down) on a plate and into the strainer.
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Mix the soy, sesame, sugar and vinegar in a bowl and pour over the fish.
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Scatter the ginger, chilli and half of the onions on the fish.
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Place the strainer over the pot of simmering water and cover with the lid.
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Cook for 6 minutes or until the fish is opaque.
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Pour the sauce over the fish and garnish with coriander and the remaining onion. Serve with steamed rice.
