Best 6 Sea Bass Ceviche Recipes

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

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

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.

MOROCCAN SPICED SEA BASS CEVICHE

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.

SEA BASS AND TOMATO CEVICHE

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)

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

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.