The Latin American ceviche is a very popular cooking method that uses the acidity of citrus juice to convert the flesh proteins of seafood or fish into an easily edible stage, resembling in texture and composition the result of mild heat treatment. We present you a Greek version of ceviche, using one of the most popular fish such as the seabass which you can find from sustainable Mediterranean fish farms

So you have second thoughts about raw fish... Is it safe? 

Things are simple, but under certain conditions: Our fish must be very fresh and of high quality. There are ways to tell if the fish is fresh but the most important is to trust your fish shop. You should also ask to fillet it, clean the bones and remove the skin. Of course, you can do it yourself at home, but they will do it better for you. This should be done right before cooking it. If the fillet sits too long it will dry out.

In this recipe, we combine the good quality fish with the freshness of the various citrus and the spiciness of the chilli flakes which will make it even more interesting.