I love to make Sea Bass Ceviche in the summertime. The flavors are so fresh and light and it feels like a perfect light meal for hot days. I also just love how magical the process of making ceviche is. The fish turns opaque and firm just by marinating in lime juice, no heat involved.
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Ceviche comes from the coast of Peru, where fishermen have been curing the day’s catch in citrus for generations. Sea bass is considered one of the best choices of fish for ceviche because it’s firm and dense, and can withstand the citric acid marination process without turning mushy.
Some cooks add sweet potato or corn on the side, others toss avocado or mango right in the bowl with the fish. This version is simple, with just the fish, lime, onion, chile, and cilantro, but you should feel free to get creative.
Ingredient Notes
Seabass is my first choice here because it holds its firm texture. Look for the freshest fish you can find, ideally something labeled sashimi-grade, and keep it cold right up until you cut it. Small, even cubes cure quickly and evenly, so you get a clean texture from edge to center instead of a mushy outside and a raw middle.
Fresh lime juice is not optional. Bottled juice tastes flat and won’t cure the fish properly, so squeeze your limes right before you start or, better yet, right into the bowl with the fish. I use one of these citrus juicers.
Jalapeño or Serrano peppers both work well here. Serrano brings more heat, while jalapeño is a little milder. Pick whichever one matches your spice preference. If you want a milder version, remove the seeds and ribs of the peppers before chopping them.
Red onion adds crunch and a sharp bite that balances the richness of the fish. I personally find raw onion too sharp for my taste, so I like to soak the diced onion pieces in cold water for ten minutes before adding them to the ceviche, which mellows the flavor without losing the crunch.
How To Make Peruvian Seabass Ceviche
This whole dish comes down to timing, since the lime juice is doing the cooking instead of heat. You cut the fish into small, even pieces, cover it with lime juice, and let it sit in the refrigerator until the color changes from translucent to opaque and the texture firms up.
Once the fish is cured, you drain off most of the liquid and fold in the onion, chile, cilantro, and salt, tasting as you go since the balance of acid and salt can vary depending on your limes. From there it is just a matter of deciding what you want to scoop it up with.
What To Serve With It
Sea bass ceviche wants something crunchy alongside it, so tortilla chips or tostada shells are my first pick for scooping. A side of Elote or Air Fryer Corn Elote makes a great side dish. The creamy, zesty sauce plays well against the acid in the ceviche. Fresh Guacamole is another natural pairing, since the richness of the avocado balances the bright lime juice in the fish.
If you want to bring even more heat to the table, set out a bowl of Mango Habanero Salsa or Salsa Macha, or some quick Pickled Onions for people to add on top. Make it a full meal by following it with a Mexican main course like Chicken Enchiladas or Beef Birria.
Peruvian Seabass Ceviche
Robin Donovan
Ingredients
- 1 pound seabass cut into 1-inch pieces
- 3/4 cup fresh lime juice enough to mostly cover the fish
- 1/2 cup finely diced red onion
- 1/3 cup sliced jalapeño or serrano pepper
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt plus more to taste
- Optional add-ins: diced avocado cooked corn kernels, diced cucumber, cooked sweet potato, or finely diced mango
- Tortilla chips tostada shells, or lettuce cups, for serving
Instructions
- Marinate the fish. Place the fish in a glass or other nonreactive bowl and pour the lime juice over it, making sure there is enough juice to mostly cover the fish. Stir gently to coat, then refrigerate for 15 to 25 minutes, until the fish looks opaque and firm.
- Add the onion, chile, and cilantro. Drain off most of the liquid, then stir in the onion, jalapeño or serrano, cilantro, and salt. Fold in any optional add-ins, such as avocado, corn, cucumber, or mango.
- Taste and adjust. Taste the ceviche and add more salt or lime juice as needed.
- Chill and serve. Serve the ceviche right away, or refrigerate for up to 30 minutes to let it chill further. Serve with tortilla chips, tostada shells, or lettuce cups.
