Sea Bass and Scotch Bonnet Ceviche - Walter (Cucina)

This is a classic combination that can be made with different types of chillies and fish.  Once you learn the principles of making Ceviche you can substitute whatever ingredients you would like and you can create your own unique version.

Ingredients

• 100g celery
• 2 cloves of garlic
• 3cm piece of ginger
• Sea salt and black pepper
• 1kg lemons or limes
• 1 scotch bonnet chilli
• 1/2 bunch coriander
• 500g of seabass fillets (skin off)
• 1 red onion

Method

1. In a blender make a paste with the garlic, ½ of the chilli, ginger and juice of one lemon/lime.
2. Cut the fish into cubes, chop the coriander and slice the red onion very thin.
3. In a bowl mix the fish with the paste, salt and pepper and use the rest of the chilli if you like very hot food. 
4. Cover with the onion and the juice of the remainder lemons/limes.
5. Cover and place in the fridge for around 10 minutes to allow the fish to  "cook".
6. Mix gently with the coriander, you can garnish with sweet potatoes or sweetcorn as your preference.
7. Enjoy this very healthy and very low in calories dish!