Sea Bass Ceviche Recipe

Name: Soul Kitchen Dubais SEA BASS CEVICHE Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb fresh sea bass fillet, skin removed; 3 cups fresh lime juice (about 8–10 limes); 0.5 cups fresh lemon juice; 1.5 tsp sea salt; 0.5 cup red onion, very thinly sliced; 1 tbsp finely diced jalapeño (seeds removed for milder heat); 1 each clove garlic, minced; 0.5 cup ripe tomato, seeds removed, small dice; 0.5 cup cucumber, peeled, seeded, small dice; 0.5 cup fresh cilantro leaves, chopped; 2 tbsp fresh mint leaves, finely chopped (optional); 0.5 tsp ground black pepper; 1 tbsp extra-virgin olive oil; 1 each avocado, diced; 4 each thinly sliced radishes; 0.25 cup microgreens or additional cilantro for garnish; 12 each tortilla chips or tostadas for serving

Inspired by Soul Kitchen Dubai

Time40m

Serves4

Make Sea Bass Ceviche Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb fresh sea bass fillet, skin removed

3 cups fresh lime juice (about 8–10 limes)

1/2 cups fresh lemon juice

1 1/2 tsp sea salt

Aromatics & Vegetables

1/2 cup red onion, very thinly sliced

1 tbsp finely diced jalapeño (seeds removed for milder heat)

1 each clove garlic, minced

1/2 cup ripe tomato, seeds removed, small dice

1/2 cup cucumber, peeled, seeded, small dice

Herbs & Seasoning

1/2 cup fresh cilantro leaves, chopped

2 tbsp fresh mint leaves, finely chopped (optional)

1/2 tsp ground black pepper

1 tbsp extra-virgin olive oil

Finishing & Garnish

1 each avocado, diced

4 each thinly sliced radishes

1/4 cup microgreens or additional cilantro for garnish

12 each tortilla chips or tostadas for serving

Method

Fish & Marinade

Trim and dice

Trim any remaining sinew from the sea bass and pat dry. Using a sharp knife, cut the fillet into 1/2-inch (1.25 cm) cubes so the pieces will 'cook' evenly in the citrus.

Marinate

Place the diced sea bass in a nonreactive bowl (glass or stainless). Pour the fresh lime and lemon juices over the fish until fully submerged. Add 1 tsp of the sea salt and gently stir to combine. Cover and refrigerate for 20–25 minutes, stirring gently once at the 12-minute mark, until the fish turns opaque and is firm to the touch. (If you prefer a firmer cure, marinate up to 40 minutes but avoid over-curing which makes the texture rubbery.)

Aromatics & Vegetables

While the fish marinates, place the thinly sliced red onion in a small bowl with 2 tbsp of the lime juice and a pinch of salt. Let sit 10 minutes to soften and mellow the onion. Combine the minced garlic, diced jalapeño, diced tomato, and diced cucumber in a separate bowl and lightly season with a pinch of salt.

After the fish has cured and turned opaque, drain about half of the citrus from the fish bowl (reserve the rest if you want a looser dressing). Add the softened onions and the garlic–jalapeño–tomato–cucumber mixture to the fish and gently fold to combine.

Herbs & Seasoning

Add the chopped cilantro and optional chopped mint to the fish and vegetables. Sprinkle the remaining 1/2 tsp sea salt and the ground black pepper over the mixture. Drizzle the extra-virgin olive oil and gently toss everything to marry flavors. Taste and adjust seasoning—add a squeeze of lime or a pinch of salt as needed.

Finishing & Garnish

Just before serving, fold in the diced avocado carefully so it holds its shape. Spoon the ceviche into a chilled bowl or onto individual plates. Garnish with thinly sliced radishes and microgreens or extra cilantro. Serve immediately with tortilla chips or on tostadas.

Storage note: ceviche is best consumed the day it is prepared. If you must store leftovers, keep refrigerated in an airtight container and consume within 24 hours; the texture will soften as the citrus continues to cure the fish.