Recipe: Insalata di branzino

This delicately flavoured dish has its origins in the coastal communities of Peru, but the world has been a globalised economy for millennia especially when it comes to the exchange of cuisines. Where would Italy be without the tomato, originally from South America? Or indeed, New York without the bagel? Food is the international language of humankind and ceviche is just one symbol of the deliciousness of cross-cultural sharing.

BEACHOUSE Ibiza head chef Sebastian Altimari puts an Italian spin on the dish, using locally caught sea bass for a perfectly refreshing summer dish.

Serves 4

Ingredients

  • 1 kg sea bass, skinless, boneless, cut into cubes, frozen for 24 hours then defrosted
  • 2-3 tablespoons of cold fish broth
  • 1 handful of coriander, chopped
  • 1 handful of basil, chopped
  • 1 spring onion, chopped
  • 1 red chilli, minced (more if you like it spicy)
  • 1 handful of cherry tomatoes, quartered
  • 1 stick celery, chopped
  • Juice of 4 limes
  • Juice of 2 lemons
  • 2 teaspoons of fresh grated ginger
  • 1 yellow pepper
  • Salt and pepper to taste

Method

  • Blanch the yellow pepper, allow to cool. Peel off the skin, deseed and puree. Add a few tablespoons of fish broth and set aside.
  • Put the fish into a bowl; add tomatoes, herbs, spring onion, celery, lime and lemon juice, ginger and chilli. Mix until incorporated.
  • Add 1-2 tablespoons of the yellow pepper sauce.
  • Allow to marinate for 3 minutes (or up to ten).
  • Season to taste.
  • Serve garnished with a little basil and spring onion.