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September 18, 2019

SEA BASS CEVICHE


SEA BASS CEVICHE

Ideal for pairing with Veramonte Sauvignon Blanc

Ingredients:

  • 500 g sea bass
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 bunch of cilantro
  • Ginger
  • Salt
  •  Pepper
  •  Olive Oil
  •  Lemon

Preparation:

  1.      Cute sea bass into 1-2cm cubes. Julienne the red onion and finely chop the peppers and cilantro. Grate a pinch of ginger.
  2.      Mix all ingredients in a bowl.
  3.      Add lemon juice and let sit for an hour. Before serving, mix well and add olive oil, salt and pepper to taste.