Sea bass ceviche with blood orange, aleppo pepper and pistachio
- Preparation and cooking time
- + marinating
- Serves 4
- 4 small fillets sea bass, skinned, pin-boned and blood line removed (a fishmonger will do this if you ask – see cook’s notes)
- sea salt
- 4 blood oranges
- 2, zested and juiced lemons
- to serve aleppo pepper flakes (pul biber), see cook's notes
- 2 tbsp, chopped skinless pistachios kernels, see cook’s notes
- extra-virgin olive oil
- STEP 1
Slice the fish very thinly at an angle – each fillet should cut into roughly eight thin slices. Put onto a plate and sprinkle lightly with sea salt, making sure you cover all the flesh. Cover then chill for at least 4 hours.
- STEP 2
Segment the blood oranges by cutting off the tops and bottoms, then cutting away the skin and pith from the flesh. Cut between the membranes to remove segments, keeping all the juice and segments in a bowl.
- STEP 3
When you’re ready to serve, remove the fish from the fridge and put in a bowl with the lemon juice. Mix well, then set aside to cure for 3-4 minutes or until the fish changes to opaque white.
- STEP 4
Arrange the fish pieces onto a serving plate, spooning over some of the lemon juice left in the bowl. Generously sprinkle the fish with the aleppo pepper and pistachios, then add the orange segments and juice. Dress with a drizzle of oil, the lemon zest and a sprinkle of salt, and serve immediately.