Sea Bass Ceviche
Citrusy, bright sea bass ceviche marinated in fresh lime juice and mixed with cilantro, cucumbers, serrano peppers, and red onion for maximum flavor! Serve with your favorite tortilla chips and a spicy margarita for the perfect afternoon appetizer.
Servings 4 servings
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
Some great ingredient swaps or additions to try:
-diced mango or diced pineapple
-fresno chili peppers (instead of serrano)
-a little fresh orange juice along with the lime juice
-diced mango or diced pineapple
-fresno chili peppers (instead of serrano)
-a little fresh orange juice along with the lime juice