Citrus sea bass ceviche

    2 hours 25 min

    A light, refreshing and incredibly delicious fish dish. Sea bass is "cooked" in citrus juices, then served with avocados, coriander, eggs and onions. Make sure that you use the freshest sea bass you can find.

    14 people made this

    Serves: 4 

    • 125ml fresh lemon juice
    • 4 tablespoons fresh lime juice
    • 4 tablespoons fresh orange juice
    • 1 teaspoon grated fresh ginger
    • 2 tablespoons extra-virgin olive oil
    • 450g fresh sea bass fillets, sliced 5mm thick
    • 4 tablespoons chopped fresh coriander
    • 1 onion, thinly sliced
    • 2 avocados, peeled, stones removed and cubed
    • salt and pepper to taste
    • 4 hard-boiled eggs, quartered

    Prep:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
    2. Add the coriander, onion and avocados. Season to taste with salt and pepper, toss and serve with hard-boiled egg wedges.

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    Reviews in English (9)


    This is not really Peruvian ceviche, you need to make it out of pure lime juice and it needs rocoto as well as adding the salt before the lime if not it will not get cooked without the salt. No egg and no avocado.  -  24 Jan 2007  (Review from Allrecipes US | Canada)


    We substitued mango for the egg and left out the ginger. The warmth of the mango really contrasted w/the citrus and made this ceviche absolutely divine.  -  03 Jul 2001  (Review from Allrecipes US | Canada)


    Fresh fish is a must for this recipe. A great pool side snack on a hot summer afternoon.  -  24 May 2000  (Review from Allrecipes US | Canada)