Ingredients for Sea Bass Ceviche
- Filet Of Fresh Sea Bass
- Lime Juice
- Lemon Juice
- Red Onion
- Red Bell Pepper
- ½ cup fresh parsley, chopped
- Fresh Cilantro
- 2 tablespoons high-quality olive oil
- Sea Salt
- Ground Pepper
- Cayenne Pepper
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How to Make Sea Bass Ceviche
- Cut 1 pound of sea bass fillet into ½-inch cubes.
- In a medium bowl, combine the sea bass cubes with ¾ cup of fresh lime juice and ¼ cup of fresh lemon juice.
- Gently stir to ensure the fish is fully coated. Cover the bowl tightly and refrigerate for at least 3 hours, or up to 4 hours for a more pronounced "cooked" texture.
- While the fish marinates, finely chop ½ red onion, ½ red bell pepper, ½ cup of fresh parsley, and ½ cup of fresh cilantro.
- After 3 hours, add the chopped red onion, red bell pepper, parsley, and cilantro to the marinated sea bass.
- Gently stir to combine all ingredients thoroughly.
- Cover and refrigerate for an additional 2 hours to allow the flavors to meld.
- Before serving, stir in 2 tablespoons of high-quality olive oil, salt, and freshly ground black pepper to taste.
- Serve your refreshing Sea Bass Ceviche immediately with crisp crackers and a bed of fresh lettuce for a truly authentic Costa Rican experience.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
17g
Fat
24g
Carbs
4g
