Fresh Sea Bass Ceviche
A refreshing and vibrant sea bass ceviche, perfect for seafood lovers looking to enjoy a citrusy appetizer.
Equipment
- 1 mixing bowl non-reactive
- 1 sharp knife
- 1 cutting board
Ingredients
Main Ingredients
- 1 pound fresh sea bass cubed
- 1/2 cup lime juice freshly squeezed
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup orange juice freshly squeezed
- 1/2 red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 1-2 jalapeño peppers seeded and minced
- Salt to taste
Instructions
Preparation
- Cube the sea bass into small, even pieces and place them in a non-reactive mixing bowl.
- Combine lime juice, lemon juice, and orange juice in a separate bowl. Pour over the sea bass cubes.
- Add the thinly sliced red onion, chopped cilantro, and minced jalapeños to the bowl with the sea bass.
- Season the mixture with salt to taste. Stir gently to combine all ingredients evenly.
- Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to allow the sea bass to marinate and ‘cook’ in the citrus juices.
Serving
- Remove from the fridge, stir, and taste for seasoning. Adjust salt if necessary. Serve chilled with tortilla chips or on a bed of lettuce.
Storage
- Store any leftover ceviche in an airtight container in the refrigerator for up to 24 hours. Best enjoyed fresh.
Notes
Pro Tips: Use the freshest sea bass available for the best flavor and texture.
Ingredient Substitutions: Substitute sea bass with tilapia or snapper if necessary.
How to Serve: Serve with tortilla chips or on a bed of greens.
Storage & Freshness: Store in an airtight container for up to 24 hours.
Make-Ahead Tips: Prepare all ingredients in advance and combine just before serving.
Ingredient Substitutions: Substitute sea bass with tilapia or snapper if necessary.
How to Serve: Serve with tortilla chips or on a bed of greens.
Storage & Freshness: Store in an airtight container for up to 24 hours.
Make-Ahead Tips: Prepare all ingredients in advance and combine just before serving.