Sea Bass Ceviche

sassafrasnanc's Note:

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".

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 1 lb filet of fresh sea bass , cut into 1/2-inch cubes
• ½ cup lime juice , freshly squeezed
• ½ cup lemon juice , freshly squeezed
• ¼ cup red onion , chopped
• ¼ cup red bell pepper , minced
• ¼ cup parsley , finely chopped
• ½ cup fresh cilantro , finely chopped
• ¼ cup olive oil
• ½ teaspoon sea salt , adjust to taste
• ¼ teaspoon ground pepper , adjust to taste
• 1⁄8; teaspoon cayenne pepper (optional)

Directions:

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

Reviews

[Chef #868347]

Excellent!