Sea Bass Ceviche with Plum

25m

An interesting and unusual take on ceviche. The added plum and perilla pair beautifully with the more traditional flavours of lime, coriander and onion.

The Sea Bass Ceviche with Plum is a great dish for a summer lunch, or dinner parties with a chilled glass of wine!

I was influenced to cook this dish by my time working at Quique Dacosta in Spain. I was working with many Peruvian cooks who showed me how to make ceviche the traditional way. This recipe has similarities to what I learned, but substitute a few interesting ingredients like plum and perilla.

Remove the bloodline of 2 cleaned sea bass fillets by making a v-shaped cut. Slice the fish into 2 cm thick pieces. Refrigerate
Remove the stones from 6 plums. Cut in quarters
Add pitted plums and ½ cup raspberries to a pot
Add 2 tbsp water to the pot. Cook on low heat until raspberries breakdown. Reserve
Thinly slice 4 radishes, discarding the very ends
Put the sliced radishes into a small bowl. Season with salt to taste
Cut a cheek from 1 lime. Juice the lime on the radishes
Finely chop ½ of the coriander leaves.
Add chopped coriander to the radishes and mix
Put the cooked plums and raspberries into a large mortar and pestle. Gently press to release the juice
Add the remaining coriander and continue to gently press. Squeeze the remaining lime into the mortar and pestle
Continue to gently press
Cut the top and bottom off 1 red onion and cut in half. Peel the skin. Thinly slice half the onion without cutting through the root
Make two cuts parallel to the cutting board without cutting through the root end. Dice the red onion
Thinly slice the other half of the red onion lengthwise. Add to the radish salad
Add the diced red onions to the plum mixture. Tear and add 4 shiso leaves
Add salt to taste. Gently press the mixture until the shiso leaves are bruised
Pour the mixture into a bowl through a sieve
Press the mixture with a spoon to release as much liquid as possible. The dressing is ready
Remove the sea bass slices from the refrigerator. Mix with enough dressing to completely coat
Plate the sea bass slices
Spoon a thick layer of the dressing onto the sea bass
Plate the radish salad in the center of the bass
Peel 1 thumb of ginger. Grate about 1 tsp on a microplane
Plate small piles of the grated ginger
Slice 1 Santa Fe chili into thin rounds
Plate the sliced chili around the plate to taste
Fold the remaining shiso leaves in half. Cut off the center vein and chiffonade
Plate the shiso chiffonade
Finish with another spoonful of the dressing and enjoy!