Sea bass and blood orange ceviche

30 minutes


  • 350g of sea bass fillet, skinned, pin-boned and trimmed
  • 1 blood orange
  • 1 radish, Nud uses a watermelon radish but you can use regular radishes as a substitute
  • 2 cascabel chillies
  • 1 garlic clove, crushed
  • 1 tsp cumin seeds, toasted
  • 100ml of white wine vinegar, or distilled vinegar
  • sea salt
  • 2 spring onions

To serve

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


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