6 people
  • 5 each limes juiced
  • 1 each orange juiced
  • 3 each sweet lemons juiced
  • 1 1/2 lb sea bass (wild, not chilean)
  • 2 small serranos sliced
  • 3 tbsp cilantro chopped
  • 1 each tomato diced
  • 1/4 cup green onion chopped
  • 2 whole avocados diced
  • 2 tbsp salt or more if needed

Nutritional information

Calories: 113kcalCarbohydrates: 1gProtein: 20gFat: 3gSaturated Fat: 1gCholesterol: 91mgSodium: 2405mgPotassium: 308mgFiber: 1gSugar: 1gVitamin A: 176IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Certified Reconditioned Standard

Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 6 people

How to make ceviche

  • Place the juice of the all the citrus in a large bowl.  Add the fish to the bowl and season with 1 tbsp of salt and sliced serranos.  Make sure that the fish is completely covered in the citrus juice.  Place in the refrigerator for at least 2-3 hours.  
    Then after 2-3 hours you can add tomato, onion and cilantro. Taste the combination and adjust seasoning if need be. Let it marinate for another 10-15 minutes and at this point the ceviche should be ready to serve, but it can sit for longer if need be (I would not recommend marinating overnight although it is perfectly good to eat.
    I think the ceviche is perfect the day it is made. When you let the fish sit over night the citrus will “dry” out the fish and make it a little less tender).  To serve, place in a bowl with diced avocado and top with chips and micro cilantro.  Serve and enjoy!
    Ceviche recipe with wild sea bass

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