Best 7 Bass Ceviche Recipes

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Peruvian ceviche is known for its refreshing citrus flavors and unique combination of textures. The traditional version is made with raw fish, typically sea bass, marinated in a mixture of lime juice, red onions, cilantro, and aji amarillo peppers. The result is a tangy, flavorful dish that is perfect for a light lunch or dinner. Whether you're a seasoned ceviche enthusiast or a newcomer to this delightful dish, we've gathered a collection of the best bass ceviche recipes to tantalize your taste buds and transport you to the vibrant streets of Peru.

Here are our top 7 tried and tested recipes!

HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE



Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade image

Provided by Food Network

Categories     main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 15

24 ounces sea bass, julienned
1 cup lime juice
1 cup lemon juice
1 cup orange juice
1 red onion, julienne
1 cup chiffonade cilantro leaves
4 jalapeno chiles, roasted, peeled, seeded, and chopped
2 red bell peppers, roasted, peeled, seeded, and chopped
2 yellow bell peppers, roasted, peeled, seeded, and chopped
2 ears corn, roasted and removed from the cob
Salt and pepper
Hot pepper sauce, (recommended: Cholula)
4 cups masa harina
4 eggs
Water, to bind

Steps:

  • In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
  • Preheat a grill.
  • Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
  • To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
  • To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

SEA BASS CEVICHE



Sea Bass Ceviche image

I've been a huge fan of shrimp and scallop ceviche for years but on my last trip to Costa Rica I discovered the wonderful sea bass ceviche that they serve in almost every restaurant. I had it every single night while there. It's just wonderful. The recipe calls for letting the fish marinade for 1 hour but I prefer at least 3 hours. I definitely want my fish "cooked".

Provided by sassafrasnanc

Categories     Costa Rican

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb filet of fresh sea bass, cut into 1/2-inch cubes
1/2 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/4 cup red onion, chopped
1/4 cup red bell pepper, minced
1/4 cup parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
1/2 teaspoon sea salt, adjust to taste
1/4 teaspoon ground pepper, adjust to taste
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
  • Add onions, red bell peppers, parsley, and cilantro. Mix well.
  • Cover and refrigerate for 2 hours before serving.
  • Add olive oil, salt and pepper to taste before serving.
  • Serve with crackers on lettuce.

Nutrition Facts : Calories 505.5, Fat 31.9, SaturatedFat 5, Cholesterol 93.1, Sodium 745.7, Carbohydrate 13.1, Fiber 1.6, Sugar 4.3, Protein 43

BASS CEVICHE



Bass Ceviche image

This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green garlic is in season, use that in place of the scallions. The same goes for fresh cherry peppers, which can stand in for easier-to-find Fresno peppers.

Provided by C.J. Chivers

Categories     dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1/2 cup chopped sweet onion
1/2 cup chopped red onion
1/4 cup sliced scallions or green garlic
1 fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped
1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1 tablespoon olive oil
12 ounces fresh striped bass, skin removed, cut into 1-inch pieces
Sea salt, to taste

Steps:

  • In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.
  • Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 3 grams

MOROCCAN SPICED SEA BASS CEVICHE



Moroccan Spiced Sea Bass Ceviche image

Fresh, vibrant flavors which comes together to make a great dish. If you cannot get fresh sea bass, substitute with halibut or snapper.

Provided by Ryan Nomura

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 3h20m

Yield 6

Number Of Ingredients 14

2 teaspoons harissa
½ cup unsweetened coconut milk
½ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
2 pounds Atlantic sea bass, diced
¼ cup red onion, finely chopped
1 teaspoon minced fresh ginger root
2 tablespoons extra-virgin olive oil
2 tablespoons chopped Moroccan preserved lemon
1 tablespoon caraway seed, lightly toasted and then crushed
½ teaspoon ground cumin
2 tablespoons chopped fresh chervil
kosher salt to taste

Steps:

  • In a large glass or ceramic bowl, whisk together the Harissa, coconut milk, lemon juice, lime juice and orange juice. Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. Stir to blend, then press everything down so there is a layer of liquid covering the top.
  • Cover and refrigerate for at least 3 hours, or until the fish is opaque and white. Season with salt and add more harissa if desired before serving.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 7 g, Cholesterol 62 mg, Fat 11.8 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 5 g, Sodium 458.5 mg, Sugar 2.2 g

SEA BASS AND TOMATO CEVICHE



Sea Bass and Tomato Ceviche image

Provided by Virgilio Martinez

Categories     Appetizer     Low Fat     Dinner     Bass     Hot Pepper     Spring     Summer     Healthy     Cilantro     Bon Appétit     Peru

Number Of Ingredients 12

1/4 medium red onion, chopped, plus thin slices for serving
1 large celery stalk, chopped
2 garlic cloves, smashed
1/4 habanero chile, seeded
1 tablespoon chopped peeled ginger
1/2 teaspoon sugar
1 tablespoon kosher salt, plus more
1/3 cup coarsely chopped fresh cilantro
1 pound sea bass fillet, skin, bones, and bloodline removed
1/2 cup passion fruit juice or fresh orange juice, strained
1/2 cup (or more) fresh lime juice, strained
1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size Microgreens (for serving)

Steps:

  • Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
  • Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
  • Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your "leche de tigre"). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.
  • Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.

SEA BASS & TOMATO CEVICHE RECIPE - (5/5)



Sea Bass & Tomato Ceviche Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 13

1/4 medium red onion, chopped, plus thin slices for serving
1 large celery stalk, chopped
2 garlic cloves, smashed
1/4 habanero chile, seeded
1 tablespoon chopped peeled ginger
1/2 teaspoon sugar
1 tablespoon Kosher salt, plus more
1/3 cup coarsely chopped fresh cilantro
1 pound sea bass fillet, skin, bones, and bloodline removed
1/2 cup passion fruit juice or fresh orange juice, strained
1/2 cup fresh lime juice, strained, plus more to taste
1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
micro-greens, for serving

Steps:

  • Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour. Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4-inch-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve. Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your "leche de tigre"). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed. Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.

CHILEAN SEA BASS CEVICHE



CHILEAN SEA BASS CEVICHE image

Categories     Fish     Appetizer

Yield 4 servings

Number Of Ingredients 17

Leche de Tigre
2 Tbsp chopped ginger
2 Tbsp chopped garlic
4 Tbsp roughly cut celery
1/4 red onion
1 sprig cilantro
2 oz. sea bass
1 cup lime juice
1 cup ice cubes
Sea salt to taste
Ceviche
8 oz skinless sea bass cut into cubes
1 cup Leche de Tigre
1 tsp chopped cilantro
1/4 red onion sliced thinly and rinsed
1 tsp sliced jalapeno
1 tsp minced garlic

Steps:

  • Leche de Tigre Blend the ginger, garlic, celery, onion, cilantro and sea bass. Slowly add the lime and blend untill you get a creamy consistency. Add ice cubes one at time, until the consistency is that of a heavy cream. Add salt and use immediately, or refigrate for up to 4 hours. Ceviche Combine the first six ingredients. Let stand at 10 minutes so the lime juice cooks the fish.

Tips:

  • Choose the freshest fish possible. The quality of your ceviche will depend on the quality of your fish, so make sure to use the freshest fish you can find.
  • Use a sharp knife to cut the fish into small pieces. This will help the fish to cook evenly and will also make it easier to eat.
  • Marinate the fish in a citrus-based marinade for at least 30 minutes. This will help to "cook" the fish and will also add flavor.
  • Add other ingredients to your ceviche, such as vegetables, herbs, and spices. This will help to create a more complex and flavorful dish.
  • Serve ceviche immediately after it is made. Ceviche is best when it is fresh, so don't let it sit around for too long before serving.

Conclusion:

Ceviche is a refreshing and delicious dish that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a new and exciting dish to try, give ceviche a try. You won't be disappointed!

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