Sea bass ceviche with passion fruit salt
A white fish ceviche marinated in lime and served on tostadas, to which the passion fruit salt adds a fruity note that reinforces the acidity of the citrus.
35 min · Serves 4
Ingredients
- 400 g skinless, boneless sea bass or meagre fillet, very fresh or previously frozen
- 150 ml lime juice (about 6 limes)
- 1/2 red onion
- 1 ripe tomato
- 1 avocado
- 2 tbsp chopped fresh coriander
- 1 tsp Xalte Passion Fruit salt
- 8 corn tostadas
Method
- 1Use very fresh fish or fish that has been frozen for at least 5 days at -20 °C, and cut it into 1 cm dice.
- 2Mix the fish with the lime juice and the Xalte Passion Fruit salt, and leave it to marinate in the fridge for 15 minutes, until it turns opaque.
- 3Cut the onion into fine strips, and the deseeded tomato and the avocado into small dice.
- 4Drain off some of the juice, mix the fish with the onion, tomato, avocado and coriander, and serve straight away on the tostadas.
