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–+ servings
image of flat fish filleting class at food sorcery cookery school
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Don Cervice

Sea bass cervice is a fresh, vibrant dish using cured raw fish seasoned with lime, chilli and coriander.
Course: Starter
Cuisine: Peruvian
Servings: 2 people

Ingredients

  • 1/2 Red onion thinly sliced
  • 2 Sea bass fillets skinned
  • 1 tbsp Fresh Coriander chopped
  • 1/2 Red chilli thinly sliced
  • 1/2 Sweet potato cubed and cooked in water
  • 2 tbsp Pomegranate seeds for garnish
  • 1/4 tsp Sea salt

Method

  • Soak the thinly sliced red onion in iced water for 10 minutes, then drain on a kitchen towel and place in the fridge. This will keep the onion really crispy while reducing its strength.
  • Cut the fish into 2cm cubes. Place into a mixing bowl and sprinkle with sea salt. Leave for 2 minutes. The salt will help to open the pores of the fish and it will absorb the tiger’s milk better.
  • Add the tiger's milk now, leave it for 3 minutes to ‘cook’.
  • Add the coriander leaves, chilli, sweet potatoes and sliced onions. Mix gently.
  • Garnish with pomegranate seeds.