Recipe: Appetizing Sea Bass Ceviche

Delicious Ceviche Recipes, fresh and tasty.

Sea Bass Ceviche. A tropical Sea Bass Ceviche made with mango, cucumber, avocado, tomato, red onion, chives and plenty of freshly squeezed citrus juice! Use a fine microplane grater to zest one of the yuzus. Sea bass ceviche recipe: get on trend with this low-fat, high-taste Latin American dish made with fresh sea bass.

Sea Bass Ceviche I made Ceviche for the first time with this recipe while using bass and tuna. This recipe does not call for the fish to be marinaded in an acid. As such, it is not a ceviche, but rather raw fish with a bright dressing. You can cook Sea Bass Ceviche using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sea Bass Ceviche

  1. You need 1 lb of Sea bass filets.
  2. It's 1/2 cup of Lime juice.
  3. You need 1 cup of Lemon juice.
  4. You need 1 cup of Red onion.
  5. Prepare 1 cup of Red bell pepper.
  6. It's 1/4 cup of Parsley.
  7. Prepare 1 cup of Olive oil.
  8. It's 1 tsp of Sea salt.
  9. It's 1/4 tsp of Ground pepper.
  10. You need 1 of Fresh chili pepper.

Try our satsuma sea bass ceviche for an easy seafood starter that's super zingy and fresh. This simple Peruvian style ceviche is easy to make and full of flavour, with chilli, sweet potato and coriander. To serve, arrange the sea- bass on a serving plate. Strain the marinating liquid to separate the juices from the fruit and vegetable.

Sea Bass Ceviche instructions

  1. Cube fish (1/2") and place in bowl. Pour lime & lemon juices. Cover and let sit 1 hour..
  2. Add chopped onions, peppers, & parsley. Mix well..
  3. Cover & refrigerate 2 hours..
  4. Add olive oil, salt & pepper..
  5. Serve on tostadas with fresh avocados..

Food styling by Andrew Bollis /Judy Inc. (www.judyinc.com). Use fine sea salt for making any kind of ceviche, as it's higher in quality than other salts and better for "cold cooking" fish. Put cubes of sea bass in bowl with the tiger's milk for one minute, then add onion slices, coriander. For the ceviche, place the thinly sliced sea bass onto a serving plate and sprinkle over the lime zest, then drizzle over the lime juice, olive oil, and season with salt and freshly ground black pepper. To serve, place the tortilla chips on a platter and spoon over the ceviche.