This sea bass ceviche is my new favorite appetizer for warm evenings on the patio. Tender pieces of sea bass are marinated with fresh lime juice, serrano peppers, crunchy cucumber, and cilantro for a bright, citrusy dish that is easy to put together and feels like a restaurant quality app right at home!
I served the ceviche with my spicy mango margaritas for the perfect sweet and spicy pairing.
why you’ll love this fresh sea bass ceviche
Quick and easy to make! Most of the ‘cook’ time for this ceviche is just marinating in the refrigerator! You’ll have a fresh, restaurant quality appetizer in minutes.
Entertaining must have! Everyone loves to snack on a light, fresh bite while having a round of margaritas. Thinks chips and salsa + margs, but kicked up a notch.
Cold drink side kick – you probably know by now that this pairs perfectly with a spicy margarita, but I also love a frozen paloma or a crisp bottle of your favorite sauv blanc
Healthy and refreshing – this ceviche is loaded with protein from the sea bass and mixed with nothing but fresh produce and flavors
ingredients for sea bass ceviche
- Limes – fresh lime juice to ‘cook’ the fish
- Wild Caught Chilean Sea Bass – you can also use halibut, mahi mahi, scallops and shrimp make good options
- Cilantro – fresh herbal flavor
- Red onion – brings out a sweet, sharp bite
- Fresh garlic – for some savory depth
- Serrano or fresno chili – for heat
- Cucumber – adds a crunch and freshness
- Kosher salt
- Olive oil
how to make:
- Prepare the chilean sea bass: remove the skin (if on) and cut into small, bite size cubes about 1/2 inch or so. Add to a medium size mixing bowl
- Juice the limes: juice the fresh lime juice onto the sea bass pieces. I used 4 limes (my limes were really juicy!) if yours are a bit drier, use 5-6.
- Cover the ceviche with plastic wrap tightly and place into the refrigerator to ‘marinate’ for 1-2 hours – see note on ‘cook’ time below
- Add in remaining ingredients: remove the ceviche from the refrigerator, give it a quick mix and add in chopped cilantro, diced red onion, garlic, serrano or fresno pepper, cucumber, olive oil and kosher salt. Mix gently until combined.
- Taste test the sea bass ceviche for salt and spice and adjust to your liking! Serve with salty tortilla chips, on a tostada with fresh avocado or on top of a salad.
how long should ceviche marinate
Sea bass ceviche should marinate for at least 1-2 hours in the lime juice mixture, in the refrigerator before serving! The acidity from the lime juice will break down the fish allowing it to ‘cook’ similar to the way heat would.
The fish is still technically raw because it hasn’t been exposed to heat, so it is important to use a high quality (or sushi grade) wild caught fish. You can use these guidelines for ‘cook’ times:
- 20-30 minute marinade – will be rare. The fish will just be lightly opaque and still pretty raw inside. I only recommend using this marinade time for shrimp ceviche.
- 1-2 hour marinade – will be medium. Our sweet spot! This marinade time is ideal for sea bass ceviche or any other firm white fish (bass, halibut, mahi mahi).
- 3-4 hour marinade– will be ‘cooked’. The acidity from the lime will have ‘cooked’ this fish as much as possible and the inside will no longer be opaque. Your fish may be a bit ‘tougher’ and less tender.
best fish for ceviche
- Wild Caught Chilean Sea Bass – Yes, I know this is a little fancy, but honestly it makes this simple recipe feel restaurant quality and perfect for a little Friday treat at home. Sea bass is buttery, tender and tastes delicious in ceviche.
- Shrimp – the most popular seafood in ceviche. It’s a firm fish that ‘cooks’ in the citrus marinade the shortest amount of time. Perfect if you need the recipe done in 30 mins or so!
- Halibut, mahi mahi, and cod– are other firm, white fish options that are easily accessible and hold up well in ceviche
tips for making ceviche at home
Find the freshest fish you can! Ceviche isn’t cooked with ‘heat’ so you need find the freshest, high quality (sushi-grade is best) fish. The fish should smell clean, fresh and never overly fishy or sour. I got mine from Whole Foods at the sea food counter
Bite size pieces – having your fish pieces and all other ingredients cut about the same size will make for a nice texture and even bite. You’ll get a little bit of all the flavors on each chip dipped!
Freshly squeezed limes – promise me you’ll use fresh limes okay? None of the bottled alternatives, it simply will not taste as fresh
Add fresh ingredients at the end – besides the lime juice and fish – add all other ingredients at the end of the marinade time. The lime juice will break them down too much during the marinade and change the color and texture.
Serve it ice cold – just like sushi, you want to serve ceviche as cold and as fresh as possible.
Pair with crunchy snacks – salty tortilla chips are your easiest pairing but you can also do tostadas or on top of a crunchy romaine salad.
how long does ceviche last in the refrigerator?
I’m going to be honest with you, ceviche is best served the day of and will only last about 24 hours in the refrigerator. It starts to get a little mushy and the texture isn’t as fresh as eating it right away.
If you have any leftovers, drain most of the citrus out of the bowl and cover tightly in an air tight container. Eat it the next day for optimum freshness!
what to drink with sea bass ceviche
Margaritas! Are my favorite drink with sea bass ceviche.
I paired them with my spicy mango margaritas but these are some other favorites you could try:
- Big Batch Palomas – if you’re bringing the ceviche to a party – take a pitcher of palomas to serve with!
- Corona Sunrise – a juicy bowl of ceviche and an ice cold corona on a hot summer day?! Say no more…
- Watermelon Tequila Spritzer – when you want a margarita but also want something fruity and bubbly!
- A nice bottle of sauv blanc on ice – slightly less exciting but honestly would pair so well and is just so crispy! – obsessed with this blue and white ice bucket for summer
I seriously love seeing what you guys are making and sharing your creations with the Everyday Elizabeth community!
If you make this sea bass ceviche recipe, be sure to tag me on pinterest and instagram and leave a review below!
Sea Bass Ceviche
ingredients
- 1 lb fresh sea bass wild caught
- 4-5 whole limes juiced
- ⅓ cup cilantro chopped
- ¼ cup red onion diced
- 2 cloves garlic minced
- 1 serrano pepper thinly sliced
- ¼ cucumber diced
- 1 tsp kosher salt
- 1 tbsp olive oil extra virgin
- tortilla chips for serving
instructions
- Prepare the sea bass: remove skin from the sea bass (if needed) and cut into small bite size pieces, about 1/2 inch or so. Add sea bass pieces to a medium mixing bowl.
- Make the marinade: cut your limes in half and with a citrus juicer, juice the limes over the sea bass pieces. Mix together gently, cover with plastic wrap and refrigerate for 1-2 hours to 'cook' the ceviche.
- After one hour, remove from the refrigerator. If the sea bass still looks a little raw, continue to refrigerate and 'cook' for 30 mins – 1 hour. Once marinade is finished, add in cilantro, red onion, garlic, serrano pepper, cucumber, kosher salt and olive oil. Stir gently together once more.
- Taste test ceviche for salt and spice and adjust accordingly. Serve cold right away with tortilla chips.
notes
-diced mango or diced pineapple
-fresno chili peppers (instead of serrano)
-a little fresh orange juice along with the lime juice
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