Jul 14 2026
Restaurants›ATOMIX›Quintonil | 01. 2023 Recipe

Quintonil | 01. 2023 Recipe

Inspired by ATOMIX
Time30m
Serves4

Make Quintonil | 01. 2023 Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ceviche components

Herb-citrus dressing

Crisp elements & garnishes

Method

Ceviche components

  1. 1

    prepare fish

    Pat the sea bass dry with paper towels. Trim any remaining membrane and cut into 1/2-inch (1–1.5 cm) cubes. Keep fish cold in the refrigerator while preparing the other components.

  2. 2

    marinate fish

    In a nonreactive mixing bowl combine fresh lime juice, lemon juice, coarse sea salt, black pepper and caster sugar. Stir until the salt and sugar are dissolved. Add the cubed sea bass and gently toss to coat. Let sit in the refrigerator for 8–12 minutes — the fish should be opaque at the edges but still tender in the center. Do not over-marinate; check at 8 minutes and stop when texture is just set.

Herb-citrus dressing

  1. 3

    blend dressing

    In a small blender or with a stick blender combine cilantro leaves, mint leaves, chive stems, minced garlic, extra-virgin olive oil, white soy, rice vinegar, sesame oil and fine sea salt. Pulse or blend briefly until the herbs are finely pureed but still bright green and slightly textured (about 8–12 seconds). Taste and adjust seasoning — add a few drops of lime juice if you want more acidity.

  2. 4

    finish dressing

    Transfer the dressing to a bowl and fold in the finger lime pearls (or regular lemon pearls) so they remain whole. Keep chilled until assembly.

Crisp elements & garnishes

  1. 5

    prepare garnishes

    If using house-made taro or plantain chips, fry or bake until crisp and drain on paper towel. Thinly slice pickled red onion and have micro cilantro and edible flowers ready. Warm the aji amarillo purée briefly if too thick so it can be dotted easily.

  2. 6

    assemble dish

    Place chilled, lightly cured sea bass in a shallow circular mound in the center of a chilled plate. Spoon 1 to 2 tablespoons of the herb-citrus dressing around and over the fish so some herb flecks remain visible. Dot aji amarillo purée in small quenelles or drops around the ceviche. Arrange taro/plantain chips standing against the ceviche to add height and crunch. Scatter pickled red onion, micro cilantro, a few finger-lime pearls on top of the fish and finish with a light sprinkle of black sesame seeds. Add edible flowers for color if using.

  3. 7

    serve

    Serve immediately so the chips remain crisp and the fish retains a delicate texture. Provide extra dressing on the side if desired.

More from ATOMIX