When the heat hits Barcelona visitors and locals alike head up to our rooftop to make the most of the sea breezes and the view. A favourite dish at Soho House Barcelona is ceviche; here’s chef Michele’s take on this summer classic.

 

Ceviche, Soho House Barcelona

Ingredients (serves 1):

100g sea bass diced in 1cm cubes
Dressing (50ml fresh lime juice, 100ml orange juice, 50ml fresh lemon juice)
Radish julienne, different colours if possible
Vegetable chips
Cilantro julienne
Spring onion, chopped
Chives
Celery heart, green pepper and mango brunoise

Method:

‘Season the sea bass with salt, pepper, dressing, mango, chives, spring onion and green pepper over a bowl with ice.

Pour the ceviche on the dish and decorate with a julienne of radish.

We serve the ceviche in a cold crystal bowl with vegetable chips on the side.’

Soho House Barcelona

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