Recipe: Perfect Sea Bass Ceviche

Sea Bass Ceviche. A tropical Sea Bass Ceviche made with mango, cucumber, avocado, tomato, red onion, chives and plenty of freshly squeezed citrus juice! I've been a huge fan of shrimp and scallop ceviche for years but on my last trip to Costa Rica I discovered the wonderful sea bass ceviche that. Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil.

Sea Bass Ceviche 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. Rachel Walker's simple and refreshing sea bass ceviche recipe uses fresh yellow yuzu to inject a delightful zing, paired with warming chilli, shallot and coriander. 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. You need 1/2 cup of Lime juice.
  3. It’s 1 cup of Lemon juice.
  4. It’s 1 cup of Red onion.
  5. You need 1 cup of Red bell pepper.
  6. You need 1/4 cup of Parsley.
  7. It’s 1 cup of Olive oil.
  8. Prepare 1 tsp of Sea salt.
  9. It’s 1/4 tsp of Ground pepper.
  10. It’s 1 of Fresh chili pepper.

Try our satsuma sea bass ceviche for an easy seafood starter that's super zingy and fresh. To serve, arrange the sea- bass on a serving plate. Strain the marinating liquid to separate the juices from the fruit and vegetable. Ceviche requires the freshest fish (in this case, black sea bass) you can find, and calls for a marinade of fresh lemon and lime juices for curing.

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..

This simple Peruvian style ceviche is easy to make and full of flavour, with chilli, sweet potato and coriander. To serve, place the tortilla chips on a platter and spoon over the ceviche. 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. A few coriander sprigs, leaves finely chopped.