Sea Bass Ceviche* Recipe

Prepare the fish

Pat sea bass fillet dry and trim any connective tissue. Slice the fillet into 1/2-inch dice (bite-size). Place the diced fish in a nonreactive bowl (glass or stainless steel).

Salt & rest

Sprinkle 1 teaspoon of the sea salt over the fish and gently toss to coat. Let rest on ice in the refrigerator for 5 minutes while you prepare the other components; this firms the flesh slightly.

Marinate in citrus

Pour the 3 cups lime juice and 1/2 cup lemon juice over the fish so it is fully submerged. Add remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Gently stir to ensure even contact. Cover and refrigerate for 12–18 minutes, tossing once at the 8–10 minute mark to ensure even 'cooking'. The fish should turn opaque and firm but still tender. Do not over-marinate (more than 25 minutes) to avoid a chalky texture.

Make the tigre

In a blender or small food processor, combine 1/4 cup fish stock (or cold water), smashed garlic clove, sliced ginger, 1 teaspoon fish sauce, 1/4 cup extra lime juice and 1/2 teaspoon sugar. Blitz until smooth and slightly frothy, about 15–20 seconds. Taste and adjust: it should be bright, salty, slightly sweet, and garlicky. Strain through a fine-mesh sieve into a bowl and set aside. Reserve about 3 tablespoons of this liquid to finish the ceviche on the plate.

Prepare vegetables

Seed and small-dice the roma tomatoes and cucumber. If using fresh corn, blanch kernels in boiling water 1 minute then plunge into ice water; if using frozen, thaw and pat dry. Thinly slice red onion and rinse under cold water for 30 seconds to reduce sharpness, then pat dry. Mince jalapeño if using. Chop cilantro and dice avocado last to avoid browning.

Combine mix-ins

In a separate bowl, gently fold together the tomatoes, cucumber, corn, red onion, cilantro and jalapeño. Season lightly with a pinch of salt (about 1/4 tsp) and 1 teaspoon of the reserved lime juice from initial batch if desired. Do not add avocado yet.

Drain fish

When the fish is opaque and 'cooked' by the citrus (12–18 minutes), use a slotted spoon to transfer the diced sea bass to a bowl, leaving most of the citrus behind. Reserve 1/3 cup of the citrus 'cooking' liquid to mix with the tigre if you want a saucier ceviche.

Dress ceviche

Toss the drained fish gently with the vegetable mix-ins. Add the strained leche de tigre (about 2–3 tablespoons) and, if desired, 2–3 tablespoons of the reserved citrus for brightness. Adjust seasoning with remaining salt and freshly ground black pepper to taste. Fold in the avocado carefully at the end to avoid smashing.

Plate and garnish

Spoon ceviche into chilled bowls or onto a serving platter. Drizzle the reserved 3 tablespoons of leche de tigre over each portion and finish with a light drizzle of olive oil (optional). Sprinkle micro cilantro or additional cilantro leaves and freshly ground black pepper. Serve immediately with toasted cancha or tortilla chips for texture.