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Loanding
This sea bass ceviche is a juicy freshness overload and truly the best ceviche I've ever had. The flavors are bright, slightly salty, with a kick of heat and a bit of sweetness. Cold and crunchy with tender fish and creamy avocado, the textures are very well balanced. The mango adds a delightful sweet burst.
Ingredients
- red bell pepper: 0.33333 cup (finely diced)
- red onion: 0.33333 cup (minced)
- jalapenos: 2 piece (minced)
- tomato: 0.33333 cup (finely diced)
- seeded cucumber: 0.33333 cup (finely diced)
- mango: 0.5 piece (diced)
- sea bass: 1 pound (cut into 1/2 inch cubes)
- lime juice (from about 4 limes): 0.66667 cup (fresh)
- kosher salt: 0.75 tsp
- extra virgin olive oil: 2 Tbsp
- cilantro: 3 Tbsp (finely chopped)
- avocado: 1 piece (cut into 1/2 inch cubes)
- tortilla chips: (for serving, fresh)
Metric Conversion
Stages of cooking
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Combine red bell pepper, red onion, jalapenos, tomato, cucumber, mango, sea bass, and lime juice in a bowl. Toss well to coat and refrigerate for 12 minutes, stirring every 4 minutes. Stir in salt, oil, and cilantro until well coated. Carefully fold in avocado and serve immediately with tortilla chips or tostadas.
