One of the most requested recipes after we returned from Galapagos was the ceviche we had on board! This Sea Bass Ceviche takes it’s inspiration mostly from our time Brazil and a little bit from Ecuador and it’s fantastic!
When we were in Brazil (I can’t believe it was 8 years ago at this point) we spent a few nights at Hotel Villa Bahia. It’s situated right in the heart of Salvador de Bahia, which is easily one of the most magical place in Brazil. If you’re heading to Brazil anytime soon, a stop here is mandatory! They also have one of the most amazing restaurants in the entire city. We spent our first night in Salvador de Bahia here, and I loved it so much I begged and pleaded my travel mates to go back for lunch the following day.
What we ate for both lunch and dinner blew my mind. Two standout dishes were the moqueca which I’ve recreated countless times at home because I simply cannot get enough, and the Sea Bass Ceviche. It was so perfect we ended up ordering multiple for the table and went to town! I’ve been counting down the days until it’s warm enough to make this Sea Bass Ceviche at home and today marks the start of ceviche season. (I have no idea if that’s a thing or not, but let’s just go with it!)
This Sea Bass Ceviche is loaded with sea bass (cooked in the juiced of the citrus), plenty of mango, cucumber, tomato, lime juice, chives, olive oil and red onion. And it cannot be beat! You can serve this on it’s own, atop a gorgeous bed of greens for a ceviche salad, or with a handful of various flatbreads so you can scoop it up and devour!
Heads up: if you’re not able to get your hands on sea bass, look for snapper, any other kind of bass or halibut. You want a medium firm white fish for this recipe.
What you’ll need:
Sea Bass Ceviche
For the Fish
- 8 ounces fresh sea bass Chilean or Mexican sea bass are both great options
- 2 tablespoons fresh orange juice
- 3 limes zested and juiced, plus more as needed
- kosher salt and freshly cracked black pepper
- 3 tablespoons olive oil
- 3 tablespoons olive oil
- 3/4 cup mango diced
- 1/2 cup cucumber diced
- 1/2 cup avocado diced
- 1/4 cup red onion diced
- 1/4 cup tomato diced
- 2 tablespoons fresh chives chopped
- 1/2 jalapeño finely chopped
- freshly made tortilla chips for serving
- Cut the sea bass into small bite sized cubes (about 1/2 inch each) and transfer to a medium sized glass or stainless steel bowl. To the bowl add the orange juice, lime juice and zest, kosher salt and freshly cracked black pepper. Gently stir to combine so all the fish is coated in the citrus juice. Cover and refrigerate for 2-3 hours.
- After 2-3 hours the fish should look fully "cooked." This means that each piece of fish no longer looks raw when broken open. If the fish still looks slightly raw, cover and place back into the refrigerator for an additional hour. Drain most of the juice from the fish of the remaining juice and add the olive oil and set aside.
- In a clean bowl, toss together the mango, cucumber, avocado, red onion, tomato, jalapeño and chives. Add the sea bass and toss to combine. Taste and season with additional salt, pepper or lime juice as needed. Serve immediately with freshly fried tortilla chips.