Sea Bass Ceviche – Easy Cooking without Heat

When making ceviche, you skip cooking with heat! 

seabass ceviche

Some call ceviche a summer dish, but we think it is a perfect all year round dish, and especially when there is something to celebrate! This recipe is light, hearty, and low carb, which is perfect as a starter or an appetiser.


Even though we don’t cook the fish with heat, the sea bass ceviche needs a little attention before serving. There are many variations, but this recipe is quite close to the traditional version served with fresh tomatoes and cucumber. The marinade bursts with citrus and fresh flavours. 

Related: Ceviche of salmon and scallops

Is sea bass ceviche raw?

We don’t mind raw fish and ceviche can be served more, or less ‘cooked’ depending on preferences. The marinade cooks the fish without heat thanks to the acidity of the lemon juice. The longer you leave the fillets in the marinade, the more it will cook the fish. You can also choose to cut the fish in smaller pieces if you want to ‘cook’ the ceviche more quickly.

seabass ceviche dressing

What’s a decent quality fish for ceviche?

Choose really fresh fish or sushi-grade. It will reduce the risk of salmonella and the quality, taste and texture will remain after marination. Leave the filleting for your fishmonger or try to cut fillets yourself; everyone can learn these skills.

seabass ceviche

Sea Bass Ceviche

Even though we don’t cook the fish with heat, the sea bass ceviche needs a little attention before serving.
5 from 1 vote
Prep Time 30 mins
marination time 1 d 12 hrs
Total Time 1 d 12 hrs 30 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine Chile
Servings 4 people
Calories 384 kcal

EQUIPMENT (click pictures for details)

Chopping board
Lemon squeezer
Chef knife

Ingredients
 
 

For the garnish

Instructions
 

  • Fillet your fish or ask your fishmonger to do it.
  • Combine all ingredients for the marinade.
    seabass ceviche dressing
  • Place the sea bass fillets into the marinade, cover with a cling film and refrigerate for up to 36 hours depending how ‘cooked’ you like your fish. Turn the fish fillets every 6 to 12 hours.
    seabass ceviche dressing
  • Cut the fillets in cubes and toss with the garnish.
    seabass ceviche ingredients
  • Serve as finger food or on a plate as a starter.
    seabass ceviche

Nutrition for 1 portion

Calories: 384kcalCarbohydrates: 8gProtein: 41gFat: 21gCholesterol: 180mgSodium: 160mgFiber: 1gSugar: 4gVitamin A: 540IUVitamin C: 17mgCalcium: 57mgIron: 2mg
Keyword ceviche, marinade, seabass
Tried this recipe?Let us know how it was! #culinaryambition

One Comment

  1. 5 stars
    I love ceviche! Will try this recipe for sure.

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