Basque Ceviche
Recipes
Basque Ceviche
October 23rd, 2025
Brian Bornemann, Crudo e Nudo
This dish relies on simplicity and quality, so start only with the freshest Seremoni Grade fish. The Basque pickled chilis (piri-piri) bring a distinctive tangy heat—if unavailable, other quality pickled peppers make a fine substitute. Let the dish rest for 2–3 minutes before serving to let the flavors meld. It’s best enjoyed immediately while the textures are at their peak.
Ingredients
- 5 oz Seremoni Grade Black Sea Bass fillet
- 3 Basque pickled chilis (piri-piri or similar)
- 2 Tbsp capers
- Handful green olives
- Fresh parsley (chopped, plus whole sprigs for garnish)
- Juice and zest of 1 lemon
- Maldon sea salt, to taste
- Fruity olive oil (such as Arbequina), for finishing
- Your favorite crackers, for serving
Using a sharp knife, cut the black bass fillet into small, uniform dice (about 1/4-inch cubes).
Finely chop the Basque pickled chilis and green olives. Roughly chop the parsley, reserving some whole sprigs for garnish.
In a mixing bowl, gently toss together the diced fish, chopped chilis, capers, chopped olives, and chopped parsley.
Add Maldon salt to taste and abundant fresh lemon juice. Zest the lemon directly over the mixture for bright aromatics.
Drizzle generously with fruity olive oil, giving it a "healthy glug" as the fish absorbs the flavors.
Transfer to serving bowls, garnish with whole parsley sprigs, and serve immediately with your favorite crackers.