Seabass Ceviche Recipe

Prepare fish

Pat the sea bass fillet very dry with paper towels. Trim any connective tissue and cut the fillet into 1/4-inch to 1/2-inch uniform dice so the acid will penetrate evenly.

Marinate in citrus

Place the diced sea bass in a nonreactive (glass or ceramic) bowl. Pour the strained lime juice, lemon juice, and optional orange juice over the fish so it is just submerged. Stir gently to coat. Sprinkle 2 teaspoons of the salt and half the black pepper over the fish, then cover and refrigerate for 20–30 minutes, tossing gently once at the 15-minute mark. The fish should appear opaque and slightly firm when 'cooked' through; if you prefer firmer ceviche, marinate up to 45 minutes but avoid over-marinating which makes the fish tough.

Drain and season

After marination, tilt the bowl and remove about half the citrus liquid with a slotted spoon or small sieve so the ceviche isn't overly soupy. Return the fish to the bowl, add the remaining 1 teaspoon salt, remaining black pepper, and the olive oil. Gently fold to combine.

Prepare aromatics

While the fish marinates, place the thinly sliced red onion in a small bowl of cold water with a pinch of salt for 5 minutes to take off the sharp edge, then drain and pat dry. Finely dice the seeded chili, seed and dice the tomato, and chop the cilantro.

Combine with fish

Gently fold the drained onion, diced chili, diced tomato, and chopped cilantro into the marinated sea bass. Taste and adjust seasoning—add a little more salt or a squeeze of lime if needed.

Add avocado and rest

Just before serving, fold in the avocado cubes gently so they keep their shape. Let the assembled ceviche rest for 2–3 minutes to meld flavors but serve promptly so avocado retains texture.

Garnish and serve

Spoon the ceviche into chilled bowls or onto tostadas. Drizzle a little extra virgin olive oil, sprinkle microgreens or more cilantro over the top, and serve with tortilla chips or crisp tostadas on the side.