Sea bass ceviche with grapefruit and olive oil

A fresh and tangy ceviche, marinated in grapefruit juice and olive oil, seasoned with red onion and coriander. Light, refreshing and perfectly suited to the keto diet.

Ingredients

200g very fresh sea bass fillets, cut into small cubes

The juice of 1 pink grapefruit

1/2 red onion, finely chopped

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh coriander

1/2 finely chopped red pepper (optional)

Salt and pepper

Instructions

1. Check the freshness of the fish: the cubes must be firm and translucent. Cut the sea bass fillet into even cubes of approximately 1 cm and place in a cold bowl.
2. Squeeze the juice from the grapefruit and add just enough to barely cover the fish (approximately 8–12 minutes of marinating depending on the size of the dice); stir gently once after 3–4 minutes.
3. While the fish marinates, finely slice the red onion, chop the coriander and, if desired, chop the chili pepper. Lightly drain the diced fish if you want a less liquid marinade.
4. Mix the marinated fish with the onion, coriander, olive oil, lightly salt and pepper. Taste and adjust acidity or salt if necessary.
5. Arrange immediately and serve very chilled, in verrines or on slices of cucumber, with a light grapefruit zest or a coriander leaf for decoration.

Variants

• Classic ceviche: replace the grapefruit with lime for a sharper acidity.
• Creamy ceviche: add a spoonful of heavy cream or Greek yogurt for a softer texture (will increase the lipids slightly).
• Coconut milk ceviche: replace the olive oil with a little coconut milk for an exotic touch.

Tips

• Use very fresh and edible raw fish; ask the fishmonger for 'sashimi quality'.
• Do not marinate for too long to avoid a rubbery texture.
• Serve immediately to preserve freshness.

FAQ