Black Sea Bass Ceviche
by Sarah Hibler
- 2 bulbs fennel
- 1 1/2 pounds fresh sea bass
- 3 cloves garlic
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- Maldon salt and fresh cracked pepper
Slice bass into very thin pieces. Shave fennel and garlic as thin as possible with a mandoline. Arrange bass, fennel and garlic on a plate. Drizzle with olive oil and lemon. Finish with a sprinkle of Maldon salt and fresh cracked pepper.
Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Yield: 6 servings