Equipment
* optional
Ingredients
Cured Seafood
- 320 g sea bass fillet, skinless, boneless, sushi-grade
- 120 ml lemon juice, freshly squeezed
- 6 g fine sea salt, fine
Vegetables and Herbs
- 140 g persian cucumber, diced into 1 cm cubes
- 120 g cherry tomatoes, quartered
- 60 g red onion, thinly sliced
- 15 g fresno chili, seeded and finely minced
- 15 g flat-leaf parsley, leaves picked and roughly chopped
- 10 g fresh mint, leaves picked and roughly torn
Dressing and Seasoning
- 30 ml extra virgin olive oil, cold-pressed
- 2 g black pepper, coarsely cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 170 kcal
- Protein
- 16 g
- Carbohydrates
- 7 g
- Fat
- 9 g
- Fiber
- 2 g
- Zinc
- 0.5 mg
- Water
- 146 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the chilled sushi-grade sea bass fillet on a clean cutting board and cut into uniform 1.5 cm (0.6 in) cubes using a sharp chef's knife, keeping the fish at or below 4°C (40°F).
Transfer the diced fish to a non-reactive glass mixing bowl, sprinkle with 4 g of the fine sea salt, and pour the 120 ml of fresh lemon juice over the fish until fully submerged.
Cover the bowl tightly with plastic wrap and place in the refrigerator at 4°C (40°F) for 20 to 25 minutes, gently stirring once halfway through so the fish cures evenly.
While the fish cures, slice the red onion into wafer-thin ribbons, dice the persian cucumber into 1 cm cubes, quarter the cherry tomatoes, finely mince the seeded fresno chili, roughly chop the flat-leaf parsley, and tear the fresh mint leaves.
Remove the cured fish bowl from the refrigerator, unwrap it, and add the diced cucumber, quartered cherry tomatoes, sliced red onion, minced fresno chili, chopped parsley, and torn mint.
Drizzle the 30 ml of extra virgin olive oil over the mixture, season with the remaining 2 g of fine sea salt and 2 g of cracked black pepper, and fold gently using a mixing spoon until all ingredients are evenly coated.
Divide the salad evenly among 4 chilled serving bowls, spooning a generous splash of the seasoned citrus marinade over each portion, and serve immediately at 4°C (40°F).
Chef's Notes
- Citrus denaturation alters texture and appearance through acidity, but it does not apply heat. You must source sushi-grade fish that has undergone regulated commercial deep freezing (-20°C / -4°F for 7 days) to destroy potential parasites.
- Tame the aggressive sulfur pungency of raw red onion by submerging the sliced ribbons in a bowl of ice water for 10 minutes, then thoroughly patting dry before folding into the salad.
- Chill your ceramic or glass serving bowls in the freezer for 15 minutes prior to plating to maintain the crisp, refreshing temperature from first bite to last.
- Always use non-reactive preparation bowls such as glass or porcelain; reactive metals like aluminium will leach metallic ions into the acidic marinade, discoloring the fish.
Storage
Refrigerator: 8 hours — Store in an airtight container at or below 4°C (40°F). Consume within 8 hours as prolonged acid exposure breaks down fish texture into mush.
Troubleshooting
Fish feels chalky, rubbery, and dry rather than tender
Cause: The fish was left marinating in lemon juice for too long or the cubes were cut too small
Fix: Cannot be fixed because citric acid denatures muscle proteins permanently
Prevention: Strictly adhere to the 20 to 25 minute cure window in the refrigerator and cut cubes no smaller than 1.5 cm
Dressing tastes intensely sour and sharp on the palate
Cause: The lemons had an exceptionally high acid concentration or the salad lacks salt and oil balance
Fix: Fold in an additional 10 ml of extra virgin olive oil and a tiny pinch of salt to soften acidity
Prevention: Taste the curing liquid prior to tossing and use the full recommended measure of extra virgin olive oil
Salad turns watery and limp within minutes of plating
Cause: Vegetables were folded into the acid bath too early, causing salt and acid to draw out water from tomatoes and cucumbers
Fix: Lift the solid fish and vegetables out of the liquid with a slotted spoon onto fresh chilled plates
Prevention: Incorporate crisp vegetables and herbs only immediately before dishing and serving
Cultural Context
The technique of curing pristine fresh seafood in cold citrus acid is celebrated worldwide, famously embodied by coastal Latin American ceviches and Pacific Poisson Cru. While classic Latin ceviche often features limes and fiery native peppers, this Mediterranean interpretation draws on sweet lemons, cold-pressed olive oil, and aromatic garden mint and parsley. It honors traditional maritime food preservation by highlighting the natural freshness of the catch with vibrant garden vegetables.
