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Sea Bass Ceviche

Sea Bass Ceviche
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This Sea Bass Ceviche recipe offers a fresh, bright, and elegant dish featuring tender citrus-cured sea bass combined with vibrant vegetables and herbs. Perfect as a light, satisfying appetizer or meal, it is quick to prepare and packed with nutrition, ideal for summer gatherings or any occasion.

Ingredients

Scale

Main Ingredients

  • 6 ounces fresh sea bass fillets, cut into bite-sized pieces
  • 1/2 cup freshly squeezed lime juice (about 4–5 limes)
  • 1/4 cup thinly sliced red onion
  • 1 small jalapeño, seeded and chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 teaspoon sea salt, to taste
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 1 tablespoon high-quality olive oil

Instructions

  1. Prepare the Fish: Start by cutting your fresh sea bass fillets into small, uniform bite-sized pieces. This ensures even marinating and quick curing during the process.
  2. Marinate in Citrus: Place the sea bass pieces into a bowl and cover them with freshly squeezed lime juice. The acidity will gently “cook” the fish as it sits. Let it marinate in the refrigerator for about 15-20 minutes, stirring occasionally.
  3. Add Fresh Veggies and Herbs: Once the fish turns opaque and slightly firm, drain some of the excess lime juice, then fold in thinly sliced red onions, chopped jalapeños, halved cherry tomatoes, and freshly chopped cilantro.
  4. Season and Finish: Season with sea salt and freshly ground black pepper to taste. Drizzle a little high-quality olive oil over the top to add a subtle richness that balances the acidity.
  5. Chill and Serve: Cover the ceviche and refrigerate for an additional 10 minutes to allow the flavors to meld beautifully. Serve chilled with your favorite accompaniments such as tortilla chips, toasted baguette slices, or a light salad.

Notes

  • Choose fresh sushi-grade sea bass to ensure safety and optimal taste.
  • Do not over-marinate; keep marinating time under 30 minutes to prevent the fish from becoming rubbery.
  • Always use fresh lime juice for the best bright acidity; avoid bottled juice.
  • Balance textures by including crunchy vegetables like onion and tomatoes against the tender fish.
  • Adjust the heat gradually by starting with a small amount of jalapeño and tasting before adding more.

Nutrition

Keywords: sea bass ceviche, fresh ceviche recipe, citrus-cured fish, easy seafood appetizer, gluten free seafood

Find it online: https://mydishez.com/sea-bass-ceviche/