Sea Bass Ceviche
20m prep 0s cook 25m ready
Fresh sea bass marinated in lime juice with tomatoes, chili, cilantro, red onion, and lettuce. A classic coastal ceviche from Mexico and South America.
Ingredients
- 8 9/11 oz sea bass fillets skinned and very thinly sliced
- 4 limes juice of
- 2 tomatoes
- 1 red chilli deseeded and finely chopped
- 2 coriander (cilantro) leaves roughly chopped
- 1 red onion finely chopped
- 0.5 cos lettuce finely sliced
- 2 tbsp olive oil
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 43.8 mg
- Iron: 1.02 mg
- Magnesium: 40.9 mg
- Phosphorus: 156 mg
- Potassium: 454 mg
- Zinc: 0.5 mg
Let's Cook
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Step 1.
Spread the sea bass slices out in a shallow dish, add the lime juice and season with a really good pinch of salt. Turn the pieces over, and continue turning them, until the fish is completely coated. Leave to marinate, stirring occasionally, for 15–20 minutes, or until the flesh has turned opaque.
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Step 2.
While the fish marinates, cut the tomatoes in half, squeeze out the seeds and finely chop the flesh. This prevents the ceviche from becoming watery.
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Step 3.
Put the marinated fish and all its juices in a large mixing bowl with the chopped tomatoes, red chilli, coriander, red onion, cos lettuce, olive oil and a really good pinch of black pepper. Gently mix together and serve immediately.
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