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The wild sea bass ceviche with prawns is one of those dishes that wins you over from the very first bite. At Paco Meralgo, the iconic Barcelona restaurant renowned for its product-focused cuisine and love of the sea, this recipe has become a seasonal signature: a perfect balance between the freshness of wild-caught fish, the citrus intensity of lime, and the depth of a carefully crafted tiger’s milk prepared with skill and technique. If you are a fan of clean flavors and ingredients at their finest, this ceviche is for you.
A Dish with a Peruvian Soul and a Mediterranean Heart
Peruvian cuisine has conquered some of the world’s finest tables, and Paco Meralgo has embraced this tradition while staying true to its Mediterranean essence. The wild sea bass ceviche with prawns is born from this honest fusion: premium fresh-caught fish, fresh prawns, ají amarillo, and a homemade tiger’s milk that transforms the entire dish.
Wild Sea Bass Ceviche with Prawns Recipe
Ingredients (Serves 4)
- 320 g sea bream or sea bass
- 160 g prawn tails
- 100 g red onion
- 32 kernels of giant corn (choclo)
- Salt
- 20 g ají amarillo
- Juice of 6 limes
- Tiger’s milk, as needed
- 32 pieces of cancha
- 32 salted corn nuts (kikos)
- Fresh coriander, as needed
- Trout roe, as needed
- Micro mesclun, as needed
Preparation
- Clean and debone the sea bass, then cut it into 1 cm cubes.
- Peel the prawns, remove the digestive tract, and rinse the tails. Slice them into rounds approximately 1 cm thick.
- Mix two parts sea bass with one part prawn tails.
- Boil the choclo in salted water with ¼ of the lime juice for approximately 8 minutes. Drain and spread it on a tray to cool.
- Lightly toast the cancha in a frying pan.
- Finely chop the coriander leaves.
Prepare and assemble the dish in the following order:
- Place the sea bream and prawn mixture, lime juice, 60 g of julienned red onion, choclo, chopped ají amarillo, and a pinch of salt in a bowl. Mix well and allow the fish to cure in the lime acids for 6 minutes.
- Add the tiger’s milk, mix, and marinate for 2 more minutes.
- Serve in a bowl, placing the solid ingredients in the center in a mound shape, with the sauce and juices around it.
- Scatter the cancha and kikos around the sea bass.
- Top with the chopped coriander, the remaining onion in the center of the mound, the trout roe over the onion, and the micro mesclun on top of the roe.
Tiger’s Milk: The Soul of Wild Sea Bass Ceviche
Ingredients
- 100 g cucumber
- 100 g apple
- 9 g fresh red chili pepper
- 100 g ginger
- 15 g fresh coriander
- 375 ml mineral water
- 5 g salt
- 7 g dashi (fish protein)
- 12 g ají amarillo paste
- 50 g prawn tails
Preparation
- Peel and roughly chop the cucumber.
- Remove the apple core and chop the apple.
- Wash and chop the ginger.
- Select and chop the coriander stems.
- Chop the prawn tails together with their shells.
- Combine all ingredients in a container and blend until very smooth.
- Let it rest for 30 minutes, stir, and strain through a fine chinois sieve.
Ready to Taste the Best Wild Sea Bass Ceviche in Barcelona?
This wild sea bass ceviche with prawns is much more than a recipe: it is a sensory experience that brings together technique, premium ingredients, and emotion in a single dish. If you would like to discover it exactly as conceived by César Pastor, we invite you to reserve your table at Paco Meralgo and let yourself be surprised with every spoonful.
Would you rather prepare it at home? Give it a try! And don’t miss the recipe video to follow every step with all the details.
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