Sea Bass Ceviche

I’m having major FOMO with this whole World Cup thing about to start. I thought I’d be okay with it – but turns out I’m super bummed to be missing all the epic Brazilian festivities that are sure to take place! I’m also majorly sad that I can’t jet off to Brazil and spend a week or two in my favorite city, at my favorite hotel, and eat copious amounts of Sea Bass Ceviche.

Tropical Sea Bass Ceviche

Hotel Villa Bahia is situated right in the heart of Salvador de Bahia, which is quite possibly the most magical place on earth. If you’re heading to Brazil anytime in your life, 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 ceviche. It was so delish we ended up order 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!)

Sea Bass Ceviche Recipe

This ceviche is loaded with freshly cured sea bass, 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!

Sea Bass Ceviche

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
  • Zest and juice of 3 limes, plus more as needed
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons olive oil
  • To assemble
  • 3/4 cup diced mango
  • 1/2 cup diced cucumber
  • 1/2 cup diced avocado
  • 1/4 cup diced red onion
  • 1/4 cup diced tomato
  • 2 tablespoons chopped fresh chives
  • 1/2 jalapeño, finely chopped


  1. Cut the sea bass into small bite sized cubes (about 1/2 inch each) and transfer to a medium sized bowl. To the bowl add the orange juice, lime juice and zest, chives, 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.
  2. After 2-3 hours the fish should look fully "cooked." This means that each piece of fish no longer looks raw then broken open. If the fish still looks slightly raw, cover and place back into the refrigerator for an additional hour. Drain the fish of the remaining juice and add the olive oil and set aside.
  3. In a clean bowl, toss together the mango, cucumber, avocado, red onion, tomato, jalapeño and more chives. Add the sea bass and toss to combine. Taste and season with additional salt, pepper or lime juice as needed. Serve immediately.

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  1. Ever since coming back from Colombia, I’ve been longing to make some ceviche like the one we had in Cartagena. I loved the prawn ceviche. I guess that I could just switch it with the sea bass!?
    Oh, and I’m so sad about missing out on all the fun in Brazil. I guess it will be a huge party over there with everyone in the country participating. 🙂

  2. This was so delicious! My local market did not have sea bass, but I was able to get some fresh lemon sole. My husband and I made this with some guacamole and chips, it was a perfect summer dinner!

  3. This is a wonderful recipe and I have enjoyed it immensely! It should be noted, however, that Chilean sea bass ( Patagonian/Antarctic toothfish) is actually not a good option due to a multitude of very serious issues surrounding their fishery.

  4. This was my first batch of ceviche although I’ve had some in Peru and thought it was delicious. You’ll die when you learn I used freshwater crappie (white perch, sac-a-lait).
    I had a surplus and was tired of frying it, smoking it or making smoked fish dip with it ( all of which were great).
    This recipe produced a remarkable product. To suit my taste I increased the amounts of avacado and mango.

  5. I made this a few weeks ago and it was the star app at my dinner party! The flavours are so fresh and clean, it tastes amazing! Just make sure you get your fish monger to take out any pin bones from the fish. This was the only tedious part I had to deal with.

  6. Can you make this ahead of time and let it marinate overnight? Will it “cook” the fish too much? Chilean Sea Bass is costly and I don’t want to ruin it.

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