400 g very fresh Bass fillet, skinned, pin-boned and trimmed
1 small red onion, peeled and finely chopped
2 green chillies, deseeded and finely chopped
150 g good quality baby plum tomatoes, halved lengthways
Finely grated zest of 1 lime
Juice of 2 limes
A handful of coriander, leaves picked and chopped
2 ripe avocados
Sea salt to serve
200 ml soured cream
Olive oil to drizzle
1 lime, cut into wedges
Cut the bass into dice and place in a bowl with the red onion, chillies, tomatoes, lime zest and juice. Season with salt and add the chopped coriander. Toss well to mix, then cover and leave to cure in the fridge for 10 minutes.
Just before serving, halve, peel and stone the avocados, then cut into dice, the same size as the bass pieces. Toss the avocado through the bass mixture. Taste for seasoning and add more salt if needed.
Divide the ceviche between 4 plates. Top with a dollop of soured cream and add a drizzle of olive oil to each plate. Serve with lime wedges.
Credits: This is an edited extract from Everyday Seafood by Nathan Outlaw published by Quadrille $39.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Everyday Seafood by Nathan Outlaw published by Quadrille $39.99 and is available in stores nationally.