1/1 Photo of Sea Bass Ceviche
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".
My Private Note
Units: US | Metric
- 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)
- 1Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
- 2Add onions, red bell peppers, parsley, and cilantro. Mix well.
- 3Cover and refrigerate for 2 hours before serving.
- 4Add olive oil, salt and pepper to taste before serving.
- 5Serve with crackers on lettuce.
Nutritional Facts for Sea Bass Ceviche
Serving Size: 1 (427 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 505.5
- Calories from Fat 287
- Total Fat 31.8 g
- Saturated Fat 4.9 g
- Cholesterol 93.0 mg
- Sodium 745.7 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 1.5 g
- Sugars 4.2 g
- Protein 43.0 g