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2 Comments Ceviche is one of those easy and delicious recipes that are perfect for hot summer days! But also work really well as a festive and light starter for the holidays.
Surprising flavors
The very first time I made a ceviche was during a cooking class about fish and sea food. I was blown away with how simple it was and how delicious! Ever since that first time I made many different kinds of ceviches and I’m sharing the best tips below!
Ceviche recipe with sea bass
This delicious ceviche recipe is made with sea bass. One of my favorite fishes to use for a delicious and easy ceviche. It’s delicious, super smooth and easy to make. Of course, as with any dish where you serve raw fish you want the fish to be as fresh as possible.
I recently also made this Mexican version of ceviche (called aguachile) which I used fresh cod for. That’s also a great fish to use for ceviche. But kingfish would also be delicious and even tuna can be made into a ceviche.
What do you need for making the ceviche?
You don’t need a lot of ingredients but you can definitely change a few around if you want. For this sea bass ceviche we chose the following ingredients:
- Sea bass – as fresh as possible. Can be replaced with cod or king fish
- Pomegranate – it looks so beautiful in combination with the pale fish!
- lime
- cilantro and parsley – you can also use one of those two or go for different fresh herbs
- red onion – very finely sliced
How to make the ceviche
Making a ceviche is really not difficult. You slice the fish of your choice in thin slices or cubes if you prefer. You mix it with the citric of you choice and wait until the fish is cooked. You don’t want to ‘marinate’ the fish for too long. Usually around 20 minutes is enough. It also depends on how thick or how thin your fish slices are.
Marinating can be done for up to an hour but if you leave the fish for too long it will result in a rubbery fish. Check the faq’s below for more details on how to best prepare a ceviche recipe.
Questions asked about making a ceviche
what fish is best for ceviche?
How long should I marinate my ceviche?
How do I know if my fish is properly ‘cooked’?
What is the best citrus to use for ceviche?
What other things can I add to my ceviche?
How long can I keep my ceviche?
Ceviche with lime and pomegranate
Ingredients
- 1 seabass cleaned and sliced
- 1/2 bunch cilantro chopped
- 1/2 bunch parsley chopped
- 1 red chili sliced (seeds and membranes removed)
- 2 cloves garlic crushed
- 1 red onion finely sliced
- 4 limes zest and juice
- 1 pomegranate seeds only
- pepper
- salt
How to make the ceviche
- Chop the cilantro and the parsley together. Crush the garlic and slice the onion really thinly. Zest your limes and juice them as well. Chop your chili finely as well. Mix everything together. Season with salt and pepper. It should taste fresh and a little bit spicy
- Clean your fish, remove any bones or scales and place the cleaned fillets into the ceviche. Place in the fridge
- “cooking” the fish will take approximately 15-30 minutes depending on the size of your fillets. You’ll see soon enough when it is cooked sufficiently. Eat straight away as the fish will continue cooking and yes, can become overcooked as well!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I’ve never made ceviche. I like it, but never think to make it. Probably because even though I buy from a fish monger that gets in new stock every day, I always wonder how “fresh” it truly is. Anyway, this looks terrific — thanks.
Yes I can see how that can be an issue. That’s why this one was made with a whole fish so at least you can see that it is fresh!