Sea Bass Ceviche

Dive into the vibrant, fresh flavors of the sea with this Sea Bass Ceviche recipe—a perfect harmony of tender citrus-marinated sea bass, crisp vegetables, and a hint of heat. This classic Latin American dish is brought to life with zesty lime and lemon juice, which "cook" the fish to delicate perfection. Mixed with creamy avocado, juicy tomatoes, and fragrant cilantro, and finished with a drizzle of olive oil, this ceviche strikes the ideal balance of tangy, savory, and spicy notes. Quick to prepare in just 20 minutes (plus marination time), it's an elegant yet easy appetizer or light main course, perfect for impressing guests or treating yourself. Serve it chilled with tortilla chips or fresh lettuce leaves for a refreshing burst of flavor that captures the essence of coastal cuisine. Keywords: Sea Bass Ceviche recipe, citrus-marinated ceviche, easy seafood appetizer, fresh fish recipes, Latin American dishes.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Fresh sea bass fillets
• 180 milliliters Lime juice
• 60 milliliters Lemon juice
• 1 medium Red onion
• 2 medium Tomato
• 1 large Avocado
• 30 grams Cilantro leaves
• 1 medium Jalapeño pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Start by rinsing the fresh sea bass fillets under cold water and pat them dry with paper towels.

Step 2

Cut the sea bass into small, bite-sized cubes, about 1/2 inch each, and place them in a large glass or ceramic bowl.

Step 3

Pour the lime juice and lemon juice over the cubed sea bass, ensuring they are fully submerged. This acidic marinade will 'cook' the fish.

Step 4

Cover the bowl with plastic wrap and refrigerate for about 20-30 minutes, or until the fish becomes opaque and firm.

Step 5

While the fish is marinating, peel and thinly slice the red onion. Dice the tomatoes, removing seeds if preferred. Halve the avocado, remove the pit, and cube the flesh. Finely chop the cilantro leaves. For the jalapeño, remove seeds and membranes if a milder flavor is desired, and finely dice it.

Step 6

Once the fish has marinated sufficiently, drain the excess citrus juice carefully, leaving just a little to keep the fish moist.

Step 7

Gently toss the marinated sea bass with the prepared vegetables and cilantro in a large serving bowl.

Step 8

Season with salt and black pepper to taste, and drizzle the olive oil over the mixture, gently combining all the ingredients.

Step 9

Refrigerate for an additional 10 minutes to let the flavors meld before serving.

Step 10

Serve the ceviche in small bowls or on plates accompanied by tortilla chips or crisp lettuce leaves.

Nutrition Facts

Serving size	(1395.2g)

Amount per serving	% Daily Value*
Calories	1414.4

Total Fat 81.1g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 6.5g
Cholesterol 275mg	0%
Sodium 5087.6mg	0%
Total Carbohydrate 73.7g	0%
Dietary Fiber 20.2g	0%
Total Sugars 32.4g
Protein 110.2g	0%

Vitamin D 1000IU	0%
Calcium 190.8mg	0%
Iron 6.2mg	0%
Potassium 3959.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 30.1%

Carbs: 20.1%