Pescatarian Sea Bass Ceviche
Bright, lime-cured sea bass with avocado, cucumber and coriander — a zesty, fridge-fast ceviche perfect for light lunches or starters.
Ceviche is the sort of thing that makes you feel like you’re on holiday without leaving the kitchen. This pescatarian version uses sea bass — firm, delicate and perfect for quick citrus 'cooking'.
It’s fast, fresh and flaky: a brilliant starter for guests or a light lunch when it’s too hot for anything heavy. Keep it cold, eat it immediately and don’t overdo the marinating unless you want rubbery fish.
Ingredients
- 600 g sea bass fillets — skin removed and pin-bones taken out
- 6 fresh limes — you need about 180–200 ml juice — more or less depending on size
- 1 red onion — small, very thinly sliced
- 1 red chilli — deseeded and finely sliced, keep seeds if you like heat
- 100 g cucumber — peeled if waxed, seeded and diced
- 150 g cherry tomatoes — halved
- 1 ripe avocado — peeled, stone removed and diced just before serving
- 15 g fresh coriander — roughly chopped
- 30 ml extra virgin olive oil
- 5 ml sea salt — plus extra to season at the end
- 0 ml black pepper — freshly ground
- 5 ml caster sugar — balances the acidity
- 50 g rocket leaves — to serve
Equipment
- citrus juicer
- fine mesh sieve (optional, for seeds)
- glass or ceramic mixing bowl
Instructions
Check the fish is very fresh and cold. Pat the sea bass fillets dry on kitchen paper and cut into even 2 cm cubes — consistent size ensures even 'cooking' in the citrus.
Juice the fresh limes into a jug until you have about 180–200 ml. Add the caster sugar, sea salt and black pepper and stir until the sugar and salt dissolve.
Place the fish cubes in a non-reactive (glass or ceramic) bowl and pour over the lime mixture so the fish is fully submerged. Cover and chill in the fridge for 15 minutes — the fish will turn opaque when ready.
While the fish cures, prepare the veg: very thinly slice the red onion, halve the cherry tomatoes, dice the cucumber, finely slice the red chilli and roughly chop the fresh coriander.
After 15 minutes the fish should be opaque and slightly firm. Taste the marinade and, if it’s too sharp, pour off about a third (leave enough to dress the ceviche). Gently fold in the cucumber, cherry tomatoes, red chilli and half the coriander. Drizzle over the extra virgin olive oil.
Fold in the diced ripe avocado just before serving, check seasoning and add extra sea salt or black pepper to taste. Arrange rocket leaves on a serving platter and spoon the ceviche on top. Scatter the remaining coriander and serve immediately.
Tips
- Buy sashimi-grade fish from a trusted fishmonger and ask them to pin-bone and skin it for you — it saves time and reduces waste.
- Cut the fish into even 2 cm cubes; uneven pieces will cure at different rates and lead to some over- or under-done bites.
- If you must make ahead, prepare the veg and dressing separately and combine with the fish only 15–20 minutes before serving.
- If the lime juice tastes too sharp, reserve a little before marinating and add back after — you can always add more acidity, but you can’t take it away.
- Use a non-reactive bowl (glass or ceramic). Metal can give the ceviche a metallic taste.
Substitutions
sea bass fillets → sashimi-grade tuna, cut into the same 2 cm cubes
Stays closesea bass fillets → cooked, peeled king prawns (150–200 g), roughly chopped — add at the end rather than curing
Noticeably differentfresh limes → fresh lemons, same quantity of juice
Stays closefresh coriander → flat-leaf parsley, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 310
- Calories
- 32 g
- Protein
- 8 g
- Carbs
- 16 g
- Fat
- 4 g
- Fibre
- 6 g
- Sugar
- 600 mg
- Sodium
FAQ
Is it safe to eat raw fish in ceviche?
Ceviche uses acid to 'cook' fish, but safety depends on freshness. Buy sashimi-grade or very fresh fish from a reputable supplier, keep it well chilled and eat within an hour of dressing.
How long can I leave ceviche in the fridge?
Best eaten immediately. If necessary, keep refrigerated and eat within 24 hours, though texture and flavour decline — the fish will continue to firm up and can become rubbery.
Can I make ceviche ahead of time?
You can prepare the chopped veg and dressing ahead, but only combine with the fish 15–20 minutes before serving to preserve the right texture.
What if I don’t like coriander?
Swap for flat-leaf parsley (flavour changes noticeably) or leave it out and add a little extra chilli and lime zest for brightness.
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