Sea Bass Ceviche
The most beautiful tropical Ceviche recipe you'll ever make at home!
Servings: 4 people
Equipment
Ingredients
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
To assemble
- 3 tablespoons olive oil
- ¾ cup mango diced
- ½ cup cucumber diced
- ½ cup avocado diced
- ¼ cup red onion diced
- ¼ cup tomato diced
- 2 tablespoons fresh chives chopped
- ½ jalapeño finely chopped
- freshly made tortilla chips for serving
Instructions
- Cut the sea bass into small bite sized cubes (about ½ 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.
Notes
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.
Nutrition
Calories: 352kcal | Carbohydrates: 14g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 25mg | Sodium: 32mg | Potassium: 279mg | Fiber: 4g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 38mg | Calcium: 31mg | Iron: 1mg