Restaurants›Sea & Smoke Mesquite Seafood Grill›Ceviche Recipe

Ceviche Recipe

Inspired by Sea & Smoke Mesquite Seafood Grill
Time40m
Serves4

Chilean Sea Bass, Fire Roasted Tomatoes Cucumber, Onion

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ceviche Ingredients

Method

Preparation Instructions

1

Prepare the Fish

Cut the Chilean sea bass into small, bite-sized cubes and place them in a glass or ceramic bowl.

2

Marinate the Fish

Pour lime juice over the fish, ensuring all pieces are well-coated. Cover and refrigerate for about 30 minutes, allowing the fish to 'cook' in the acid.

3

Prepare Vegetables

While the fish is marinating, dice the cucumber and red onion. Chop the cilantro and set aside.

4

Combine Ingredients

After 30 minutes, check the fish. It should appear opaque. Add the fire roasted tomatoes, cucumber, red onion, cilantro, salt, and black pepper. Mix gently to combine.

5

Serve

Scoop the ceviche into serving bowls and top with diced avocado. Enjoy chilled.