Bass ceviche: a zesty and refreshing starter - The Field

Name: Bass ceviche: a zesty and refreshing starter - The Field
Ingredients: Juice of 1 lime; 1⁄2 red onion, peeled and finely chopped; 4 very fresh bass fillets, deboned and skinned; 4cm ginger; Juice of 2 lemons; 1 green chilli sliced into thin circles (remove seeds and membrane if you fear it will be too hot); 2 tsp mescal or tequila; 2 oranges; 4 tbs picked curly parsley; 4 tbs picked coriander leaves

www.thefield.co.uk

Try Philippa Davis's recipe for bass ceviche, a light and zesty starter with a subtle kick perfect for springtime supping. Read our bass ceviche recipe

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Ingredients

Juice of 1 lime
1⁄2 red onion, peeled and finely chopped
4 very fresh bass fillets, deboned and skinned
4cm ginger
Juice of 2 lemons
1 green chilli sliced into thin circles (remove seeds and membrane if you fear it will be too hot)
2 tsp mescal or tequila
2 oranges
4 tbs picked curly parsley
4 tbs picked coriander leaves