Ecuadorian Ceviche

Cut the sea bass into uniform cubes approximately 1 inch in size, removing any remaining bones or skin. Pat the cubes dry with paper towels to ensure they absorb the ceviche marinade properly.

Place the sea bass cubes in a large glass or ceramic bowl and pour the lemon juice over them, ensuring all pieces are submerged. Stir gently to coat evenly, then cover and refrigerate for 15-20 minutes, allowing the acid to cure the fish.

While the fish is curing, prepare the vegetables: cut the red onion into long, thin strips and the red pepper into thin strips. Finely chop the celery stick into small, consistent pieces.

Drain the excess lemon juice from the cured fish into a small bowl, reserving about 3-4 tablespoons of the liquid. This prevents the ceviche from becoming too acidic.

Heat the cooking oil in a small pan over medium heat and briefly warm it, then pour it into a clean bowl to cool slightly. This step infuses the ceviche with a subtle oil base.

Add the red onion strips, red pepper strips, and chopped celery to the cured fish. Pour in the cooled oil and the reserved lemon juice, then stir gently to combine all ingredients.

Season the ceviche with salt, pepper, and hot pepper sauce to taste, stirring carefully to distribute the seasonings evenly. Add the chopped parsley as a fresh garnish.

Cover the bowl and refrigerate for at least 5 minutes before serving to allow the flavors to meld. Serve in chilled bowls or on a bed of lettuce as an appetizer.