Sea bass and blood orange ceviche

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This sea bass ceviche recipe represents the simple, fresh approach to cooking found in the Mexican state of Baja California. The raw fish is paired with sweet blood orange, a tangy cascabel chilli dressing and beautiful watermelon radish. To learn more about Baja, take a look at Nud's article.

First published in 2019

I loved the ceviches that were served to us at Corazon De Tierra in Valle De Guadelupe and Manzanilla in Ensenada. Both approaches to the dish were extremely restrained and championed the quality of the fish and seasonal ingredients at hand. I strongly advise waiting for the right season for sea bass in the UK and spending a bit extra to buy wild, line-caught fish for this dish.




To serve

  • 15ml of extra virgin olive oil
  • 1 tsp capers


  • Mandoline


Cure the sea bass fillet by covering it in salt. Leave for 25 minutes, then thoroughly wash and pat dry. Using a very sharp knife at a 45 degree angle, slice the sea bass into razor-thin segments. Try and use the length of the blade in one motion rather than sawing at it like you would a loaf of bread
While the bass is curing, get on with the rest of the dish. Soak the cascabel chillies in hot water for 15 minutes to soften. Remove the stems, deseed and then blend with the garlic, cumin, vinegar and a pinch of salt until smooth
Finely julienne the spring onions and place into a bowl of iced water. After about 5 minutes they should curl up
Using a mandoline, finely slice the watermelon radish into 1–2mm concentric rings and place into cold water until needed
Supreme the blood orange by cutting off the top and bottom of the orange. Then, using a sharp knife, cut away the skin, ensuring you remove as much of the pith as possible. Hold the orange in one hand once this is done and cut down the side of each segment – you should end up with clean half-moon-shaped blood orange segments. Set aside
On a chilled plate, overlap the radishes to create a large concentric ring. Place the sea bass and blood orange segments on top of the radish and sprinkle with some salt. Drizzle over some of the cascabel salsa and olive oil and garnish with the spring onion and capers

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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