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Seabass Ceviche

Updated: Feb 20, 2022

Simple and fresh recipe!

Seabass Ceviche


2 pounds of fresh seabass cut into ½ inch cubes

½ cup freshly squeezed lime juice

½ cup freshly squeezed lemon juice

1 cup diced cherry tomatoes

1 Jalapeno finely diced

½ cup red onion finely diced

¼ cup of freshly chopped cilantro


1. Combine fish with lemon and lime juice into a glass bowl. Marinate in the fridge for approximately 1 hour until the fish turns from a translucent to white color. Stir the fish halfway through to ensure all the fish get evenly coated with mixture.

2. Drain off excess juice then add remaining ingredients and give it a good stir.

3. Ceviche is ready to eat with tortilla chips. You can also add in some diced up avocado or mango to mix it up a bit.

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