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 (15 g) 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