4 sea bass, fillets
orange zest, of 1 orange
orange juice, of 1 orange
lemon zest, of 1 lemon
lemon juice, of 1 lemon
lime zest, of 3 limes
lime juice, of 3 limes
2 g ginger, optional
1/2 chili pepper, optional
To serve
1 tablespoon(s) olive oil
1/2 chili pepper
coriander leaves
slices lime(s)


1.Remove the skin from the fillets with a knife.
2.Thinly slice or cut in small pieces. The amount of time needed to allow the fish the to marinate depends on the size of the pieces. Ideally, it should be a tagliata cut, meaning the slices will be 3 mm thick.
3.Add the fish slices to a bowl and add the lemon, orange and lime zest and juice. Mix.
4.Add the grated ginger and finely chopped chili pepper. Cover it with a plastic wrap making sure that the wrap directly touches the surface of the mixture so that the fish will always be submerged in the marinade.
5.Refrigerate for 20-30 minutes until it changes color.
6.To serve
7.Remove from the refrigerator and drain.
8.Transfer to a plate or a small bowl. Add olive oil, finely chopped chili, salt, pepper, 2 tablespoons of the marinade and lime wedges. Serve.

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