Pat the lavraki fillets dry with paper towels. Trim any remaining connective tissue and slice into 1/4" to 1/2" dice. Place diced fish in a shallow glass or ceramic bowl. Sprinkle with 1 tablespoon coarse sea salt and pour 2 tablespoons white wine vinegar over the fish. Toss gently to coat. Let rest, refrigerated, for 10 minutes — this lightly cures the surface and firms the texture without fully cooking it.

Prepare and cure the fish

While the fish cures, whisk together 1/2 cup fresh lemon juice, 1/4 cup fresh lime juice and 2 tablespoons extra-virgin olive oil in a bowl. Taste and adjust acidity if needed (it should be bright and tangy).

Mix the marinade

After the 10-minute cure, drain off any excess liquid from the fish but do not rinse. Pour the citrus marinade over the diced lavraki so the pieces are mostly submerged. Cover and refrigerate for 12–20 minutes, tossing gently once halfway through. The fish should turn opaque at the edges but remain tender and slightly translucent in the center — do not over-marinate or it becomes firm and dry.

Marinate the fish

While the fish marinates, finely dice the cucumber (remove seeds), tomato and rinse and finely dice the red onion or shallot. Chop dill, parsley and mint. Rinse and drain capers and slice the olives. Crumble the feta if using.

Prepare mix-ins

When the fish has finished marinating (12–20 minutes), remove from the refrigerator and drain off the majority of the marinade, leaving a light coating. Add the diced cucumber, tomato, red onion, capers, sliced olives and chopped herbs to the fish. Toss gently to combine so the mix-ins are evenly distributed.

Combine with marinated fish

Drizzle 1 tablespoon extra virgin olive oil over the combined ceviche. Add 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon grated lemon zest. If you want a faint smoked note consistent with the 'smoked' section, stir in 1/2 teaspoon smoked olive oil or a very small pinch of smoked paprika and mix carefully. Taste and adjust salt, pepper or lemon as needed.

Season and finish

Let the ceviche rest 3–5 minutes at cool room temperature to allow flavors to meld (do not leave more than 10 minutes unrefrigerated). To serve, arrange a handful of microgreens or baby arugula on chilled plates, spoon the ceviche over the greens, and sprinkle with crumbled feta if using. Serve immediately with thin toasted pita slices or crisp flatbreads.

Rest briefly and serve

fresh lavraki (European sea bass) fillets, skin removed

coarse sea salt

white wine vinegar

fresh lemon juice

fresh lime juice

extra-virgin olive oil

extra virgin olive oil (finish)

fresh dill, finely chopped

fresh flat-leaf parsley, finely chopped

fresh mint, finely chopped

finely diced cucumber, seeds removed

finely diced ripe tomato, seeds drained

finely diced red onion (or shallot), rinsed in cold water

capers, rinsed and drained

green olives (Kalamata or Castelvetrano), pitted and sliced

Greek feta, crumbled (optional garnish)

sea salt

freshly ground black pepper

grated lemon zest

smoked olive oil or smoked paprika (optional for smoky note)

microgreens or baby arugula for serving

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Make CEVICHE Recipe in just 40m. Greek-style Lavraki Ceviche

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