2025 Chardonnay – dry, Qualitätswein

Ingredients

• 400 gSea bass fillet (sushi-grade)
• 4 piecesLimes
• 1 pieceRed onion
• 1 pieceRed chili pepper
• 0,5 bunchFresh cilantro
• 2 tbspMild olive oil
• 0,5 tspSea salt
• 4 piecesIce cubes

Preparation

1. 1Rinse the sea bass fillet under cold water, pat dry with paper towels, and cut into approximately 1.5 cm cubes. Store the fish cubes in a chilled bowl until ready to use.
2. 2Peel the red onion, halve it, and cut into paper-thin strips. To soften the intensity, briefly soak the onion strips in cold water and drain well.
3. 3Halve the chili pepper, remove the seeds, and finely dice the flesh. Wash the cilantro, shake dry, and roughly chop the leaves and fine stems.
4. 4Roll the limes to release the juices, then squeeze. You will need approximately 100 ml of fresh juice.
5. 5In a glass bowl, whisk together the lime juice, sea salt, and olive oil. Add two ice cubes to keep the marinade ice-cold during the process.
6. 6Add the fish cubes, onion strips, and diced chili to the lime mixture. Toss everything gently.
7. 7Let the ceviche marinate in the refrigerator for about 8 to 10 minutes. The fish should become slightly opaque on the surface but remain tender in the center.
8. 8Before serving, remove the ice cubes, fold in the fresh cilantro, and arrange the dish on chilled plates. Serve immediately.