Description
Celebrate Christmas with a tropical twist in this vibrant ceviche featuring sea bass, cherry tomatoes, fresh cilantro, and crunchy cashew nuts.
Ingredients
Units
Scale
- 1kg filleted and skinned sea bass, chopped into small chunks
- Juice of 10 limes
- 3 big fresh plum tomatoes, finely chopped
- 1 cup (125g) cashew nuts
- 1 scotch bonnet, finely chopped (no seeds!)
- 1/2 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Mix the sea bass with the lime juice, onion, scotch bonnet, and salt in a large bowl. Ensure the fish is fully submerged in the lime juice.
- Cover the bowl with plastic wrap and refrigerate overnight to allow the fish to cure in the lime juice.
- When ready to serve, drain most of the lime juice from the fish mixture, leaving no more than a thin layer to keep the fish moist.
- Gently fold in the chopped plum tomatoes, cashew nuts, and fresh cilantro.
- Serve immediately, garnished with additional cilantro if desired.
Notes
For a milder dish, remove the seeds from the scotch bonnet. This ceviche is best served fresh but can be stored in the refrigerator for up to 24 hours. Serve with tortilla chips or on a bed of lettuce for added texture.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Appetizer
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg