Citrus-Marinated Ceviche with Sea Bass

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

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

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

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

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.

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Citrus-Marinated Ceviche with Sea Bass