Recipe of Award-winning Sea Bass Ceviche - Logo collection for you

Sea Bass Ceviche. Pour lime and lemon juices over the fish. Add onions, red bell peppers, parsley, and cilantro. Add olive oil, salt and pepper to taste before serving.

Cut the seabass fillets into ½cm wide strips. Place in a non-reactive bowl and sprinkle with the salt, stirring to coat evenly. Place. in a large bowl, add a good pinch of salt and mix together gently with a metal spoon.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, sea bass ceviche. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pour lime and lemon juices over the fish. Add onions, red bell peppers, parsley, and cilantro. Add olive oil, salt and pepper to taste before serving.

Sea Bass Ceviche is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Sea Bass Ceviche is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook sea bass ceviche using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sea Bass Ceviche:

1. Get 1 lb of Sea bass filets.
2. Make ready 1/2 cup of Lime juice.
3. Take 1 cup of Lemon juice.
4. Prepare 1 cup of Red onion.
5. Take 1 cup of Red bell pepper.
6. Make ready 1/4 cup of Parsley.
7. Prepare 1 cup of Olive oil.
8. Take 1 tsp of Sea salt.
9. Take 1/4 tsp of Ground pepper.
10. Prepare 1 of Fresh chili pepper.

The salt will help open the fish's pores. Transfer to a small bowl; stir in cilantro. In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.

Instructions to make Sea Bass Ceviche:

1. Cube fish (1/2") and place in bowl. Pour lime & lemon juices. Cover and let sit 1 hour..
2. Add chopped onions, peppers, & parsley. Mix well..
3. Cover & refrigerate 2 hours..
4. Add olive oil, salt & pepper..
5. Serve on tostadas with fresh avocados..

Mix lime juice and orange juice to form marinade. Latinos love ceviche and have created dozens of varieties in Central, South American and Mexico. If you can't find (or afford) sea bass, try pompano, red snapper or sole. Only dark fish like salmon won't work. In Ecuador, the juice that stays on the plate after eating the ceviche is called "tiger's milk," said to be good for hangovers.

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