Yield: 4 appetizer portions

500 grams of sole or sea bass fillets, cut in bite-sized pieces
1 /1/2 cups minced onions
1 1/3 cups fresh lemon juice
½ cup finely chopped celery
¼ cup shredded coriander
Sea salt to taste
½ tsp hot chilli (optional)

Place fish pieces in a large enough glass bowl.
Add all other ingredients and mix well.
Cover and refrigerate at least for three hours
Serve on a bed of lettuce with crackers or toasted baguette slices.
A Loire Sauvignon Blanc or Pouilly Fume would go very well with this recipe.



  1. Thanks for the detail recipe and wine reference as well.
    This will be perfect for summer hot nights.
    What do you recommend for lemon juice subsitution?

  2. As I’m in Chile right now I eat and cook a lot of Ceviche. It’s so fresh, it’s like a trip to the beach in a plate ^^ Here there are many ways of preparing this, the Chilean way, the Peruvian way, and everyone has his own touch. Here’s one I’ve done last weekend: Ceviche, yummy !
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  3. Awesome, for our next wine party – I agree with Maria, this will be perfect for summer entertaining!
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