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how to make ceviche

True Texas Ceviche

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Ceviche is a popular dish that will satisfy any appetite. We suggest sea bass for this recipe, but whatever firm-textured white fish is freshest at your local market is great as well. You will need  1 portion True Tiger’s Milk.

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Ingredients

  • 1 large red onion, very thinly sliced
  • 1 1/3 sea bass fillet, shinned and trimmed
  • 1 portion True Tiger
  • A few cilantro sprigs, leaves finely chopped
  • 1 limo chile, seeded and finely chopped
  • 1 sweet potato, cooked and cut into small cubes
  • Briggs True Texarribean Citrus Pepper Seasoning

Instructions

  • 1. Rinse the red onions and then leave it to soak in iced water for 10 minutes
  • 2. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed
  • 3. Cut the Sea Bass into uniform strips of around 1" by 3/4"
  • 4. Place in a large bowl, add a good pinch of Briggs True Texarribean Citrus Pepper & a pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish’s pores.
  • 5. Leave this for 2 minutes and then pour over the "True tiger’s milk" and combine gently with the spoon
  • 6. Leave the fish to “cook” in this marinade for 2 minutes
  • 7. Add the onion, cilantro, chili, and sweet potato to the fish
  • 8. Mix together gently with the spoon and taste to check that the balance of BT Citrus Pepper, salt, sour, and chili is to your liking
  • 9. Divide among serving bowls and serve immediately.
  • 10. Notes:
  • 11. Keep your fish refrigerated until just before using
  • 12. We recommend using fine sea salt for making any kind of ceviche.

Instructions

  • 1. Rinse the red onions and then leave it to soak in iced water for 10 minutes
  • 2. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed
  • 3. Cut the Sea Bass into uniform strips of around 1" by 3/4"
  • 4. Place in a large bowl, add a good pinch of Briggs True Texarribean Citrus Pepper & a pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish’s pores.
  • 5. Leave this for 2 minutes and then pour over the "True tiger’s milk" and combine gently with the spoon
  • 6. Leave the fish to “cook” in this marinade for 2 minutes
  • 7. Add the onion, cilantro, chili, and sweet potato to the fish
  • 8. Mix together gently with the spoon and taste to check that the balance of BT Citrus Pepper, salt, sour, and chili is to your liking
  • 9. Divide among serving bowls and serve immediately.
  • 10. Notes:
  • 11. Keep your fish refrigerated until just before using
  • 12. We recommend using fine sea salt for making any kind of ceviche.

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