This Citrus-Marinated Ceviche with Sea Bass is a refreshing and vibrant dish featuring delicate cubes of sea bass marinated in a zesty blend of lime, orange, and lemon juices. The citrus acids gently “cook” the fish, creating a silky, melt-in-your-mouth texture. Garnished with red onion, jalapeño, cilantro, and pomegranate seeds, this dish bursts with color and flavor. Perfect as an appetizer or a light, healthy meal, ceviche pairs wonderfully with crispy tortilla chips or plantain chips.
For the Ceviche
1 lb fresh sea bass, diced into ½-inch cubes
½ cup fresh lime juice
¼ cup fresh orange juice
¼ cup fresh lemon juice
½ small red onion, thinly sliced
1 small jalapeño, finely diced
1 small tomato, deseeded and diced
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
¼ cup fresh cilantro, chopped
For Garnish & Serving
¼ cup pomegranate seeds (optional, for sweetness)
Avocado slices
Lime wedges
Crispy tortilla chips or plantain chips
Marinate the Fish
1
- Dice the fresh sea bass into small, bite-sized cubes and place them in a glass bowl.
- Pour the fresh lime, orange, and lemon juices over the fish, making sure it’s fully submerged.
- Cover and refrigerate for 15-30 minutes, stirring occasionally, until the fish turns opaque and firms up.
Add the Vegetables
2
- Thinly slice the red onion and soak it in cold water for 5 minutes to reduce sharpness.
- Finely dice the jalapeño and tomato, removing seeds for less heat.
- After marinating, drain about half of the citrus juice from the fish.
- Mix in the red onion, jalapeño, tomato, olive oil, salt, and pepper.
- Gently toss everything together and let sit for another 5 minutes to absorb flavors.
Garnish and Serve
3
- Stir in the fresh cilantro right before serving.
- Spoon the ceviche into a serving bowl and top with pomegranate seeds (optional).
- Serve with crispy tortilla chips or plantain chips for scooping.
- Garnish with avocado slices and lime wedges for an extra citrusy kick.
Pro Tips
4
- For extra flavor, add a splash of coconut milk for a Peruvian-style twist.
- Sea bass can be substituted with halibut, snapper, or shrimp for variation.
- Always use fresh, sushi-grade fish for ceviche to ensure food safety.
CategoryAppetizers, Bites/Snacks, Fish
Ingredients
For the Ceviche
1 lb fresh sea bass, diced into ½-inch cubes
½ cup fresh lime juice
¼ cup fresh orange juice
¼ cup fresh lemon juice
½ small red onion, thinly sliced
1 small jalapeño, finely diced
1 small tomato, deseeded and diced
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
¼ cup fresh cilantro, chopped
For Garnish & Serving
¼ cup pomegranate seeds (optional, for sweetness)
Avocado slices
Lime wedges
Crispy tortilla chips or plantain chips
Directions
Marinate the Fish
1
- Dice the fresh sea bass into small, bite-sized cubes and place them in a glass bowl.
- Pour the fresh lime, orange, and lemon juices over the fish, making sure it’s fully submerged.
- Cover and refrigerate for 15-30 minutes, stirring occasionally, until the fish turns opaque and firms up.
Add the Vegetables
2
- Thinly slice the red onion and soak it in cold water for 5 minutes to reduce sharpness.
- Finely dice the jalapeño and tomato, removing seeds for less heat.
- After marinating, drain about half of the citrus juice from the fish.
- Mix in the red onion, jalapeño, tomato, olive oil, salt, and pepper.
- Gently toss everything together and let sit for another 5 minutes to absorb flavors.
Garnish and Serve
3
- Stir in the fresh cilantro right before serving.
- Spoon the ceviche into a serving bowl and top with pomegranate seeds (optional).
- Serve with crispy tortilla chips or plantain chips for scooping.
- Garnish with avocado slices and lime wedges for an extra citrusy kick.
Pro Tips
4
- For extra flavor, add a splash of coconut milk for a Peruvian-style twist.
- Sea bass can be substituted with halibut, snapper, or shrimp for variation.
- Always use fresh, sushi-grade fish for ceviche to ensure food safety.
Notes
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