Seabass Ceviche
- Total Time: 20 mins
- Yield: 4 1x
Description
Creamy avocado and crunchy corn compliment the rich chunks of succulent seabass.
Ingredients
Units
Scale
- 400g skinless and boneless sea bass fillets
- 1/2 red onion, finely chopped
- 1/2 tsp salt, plus extra to season
- Juice of 4 limes
- 1 red chilli, finely chopped
- 2 corn on the cobs
- 1 avocado
- Small bunch of coriander, roughly chopped
Instructions
- Finely dice the onion and put into a bowl. Cut the fish into 2cm cubes or slices and add to the bowl along with the salt, lime juice and chilli and leave to marinate for about 10 minutes.
- While the fish is marinating, cook the corn on the cobs then slice off the kernels. Cut the avocado flesh into cubes and add both to the marinated fish with the chopped coriander and give everything a mix.
- Serve garnished with more coriander.
- Prep Time: 20 mins
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 200
Find it online: https://honestcooking.com/seabass-ceviche/
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Frequently Asked Questions
How does lime juice “cook” the sea bass without heat?
The juice of 4 limes combined with 1/2 tsp salt denatures the proteins in the 400g sea bass cubes, firming and opacifying the fish the same way heat would. Step 1 specifies a 10-minute marinade — long enough to cure the surface of the fish without making it rubbery.
Should the corn be cooked or raw when added to the ceviche?
Cooked — step 2 says to cook the corn on the cobs first, then slice off the kernels before adding them to the marinated fish along with the cubed avocado and chopped coriander.
Fresh and perfect for a summer dinner. I ate with tortilla chips and my husband enjoyed with corn tortillas. Our beverage: tequila, lime and grapefruit soda!