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Ceviche from European bass
Servings - 2
Cooking time - 25 min

Ceviche from European bass

If you want to diversify the fish menu and cook something savory, unusual and healthy, then a Peruvian dish called ceviche is what you need. The chef of Tin Tin restaurant Ilya Semin suggests making it from European bass - white fish with tender meat, which has minimum of bones and calories, as well as a special marinade for it.


  • European bass (filet) - 300g
  • Red onion - 60g
  • Boiled sweet potato - 150g
  • Cilantro - 35g
  • Chile jalapenos - 25g
  • Sea salt - to taste
  • Chili paste - 10g
  • Lime - 280g
  • Fresh ginger - 10g
  • Garlic - 5g

Stages of cooking

  • 01

    Prepare the Tiger Milk marinade: mix coarsely chopped garlic, ginger, 15 g cilantro, lime juice. Let it stand for a while, strain, add salt and paste.

  • 02

    Put slices of fillet in a bowl, add salt, leave for a while. Add the marinade and leave for another couple of minutes.

  • 03

    Cook yam

  • 04

    Mix the pickled fish with finely chopped onion, sweet potato, chili and cilantro and serve.

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