Sea Bass Ceviche
Sea Bass Ceviche



  • 400g sea bass fillets, skin removed
  • ¼ red onion, very finely sliced
  • 2 tsp chopped jalapeno
  • 8 halved cherry tomatoes
  • ¼ tsp black pepper
  • 1 lime, juice only
  • 2 tbsp olive oil
  • Small bunch of coriander, leaves chopped
  • 1 cubed avocado
  • Cut the sea bass with a very sharp knife into 1.5cm cubes. Toss in the lime juice in a non-metallic bowl and leave to stand for 5 mins, then drain and add to a serving bowl with the onion, jalapeno, tomato, pepper and a dash more lime juice.
  • Toss the mixture to combine, then set aside for another 10 mins to chill. Add the cubed avocado, sprinkle with a little salt and drizzle with olive oil. Serve with a scattering of coriander and some crackers for dipping.
10 mins
6 serving

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