Sea Bass ceviche with peach


  • 300g. Sea Bass fillet, skinned
  • 1 medium onion
  • 1 peach
  • 1-2 limes
  • 1-2 tablespoons of Sumak
  • Small bunch fresh coriander (leaves only)
  • 1 chili pepper
  • Salt and freshly ground pink pepper


  1. Place the fish (skin down) on a plate and into the strainer.
  2. Mix the soy, sesame, sugar and vinegar in a bowl and pour over the fish.
  3. Scatter the ginger, chilli and half of the onions on the fish.
  4. Place the strainer over the pot of simmering water and cover with the lid.
  5. Cook for 6 minutes or until the fish is opaque.
  6. Pour the sauce over the fish and garnish with coriander and the remaining onion. Serve with steamed rice.