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The appetizer, From around the world

Sea bass ceviche verrines

Sea bass ceviche verrines are a raw appetizer of lime-cured sea bass, made for 6 people with just 25 minutes of active work. It comes together at the last minute, right before guests arrive, at a cost of €3.60 per person. The key is a short twenty minute marinade, no longer, to keep the fish firm and pearly.

Fresh sea bass cured by lime juice, sharpened with red onion and cilantro, served ice cold in small glasses.

Sea bass ceviche verrines
For
6 people
Work
25 min
Total time
45 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€3.60
Calories per person
130 kcalcalculated by Kiloach, your weight coach

The raw sea bass, barely cured by lime juice, stays firm and pearly white. Red onion adds crunch, fresh cilantro and chili wake up every bite, and cherry tomatoes bring a juicy, slightly sweet note. Served ice cold in small glasses, this appetizer stands out from the usual spread and signals a dinner that's a bit more thought through.

It's the ideal starter for a dinner with friends in spring or summer, when you want to impress from the first bite without spending hours in the kitchen. It pairs well with a menu that continues with fresh flavors, a fish course or summer grilling, and it's meant to be eaten standing up, spoon in hand, while conversation gets going.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 40 min
  4. When it's time to serve 2 steps, 5 min

This ceviche comes together entirely at the last minute, there's nothing to do the day before or earlier in the day. Right before guests arrive, cut the fish, onion and chili, then start the twenty minute marinade in the fridge. When it's time to serve, add the herbs and tomatoes, and spoon everything into the chilled glasses.

The ingredients

6 people

Fish counter

  • Very fresh sea bass fillets 600 g

Fruits and vegetables

  • Lime 6
  • Red onion 1
  • Fresh cilantro 1 bunch
  • Mild or fresh chili pepper 1
  • Cherry tomatoes 150 g

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Ask your fishmonger for very fresh sea bass meant for raw preparation and keep it refrigerated until you use it. 5 min

    Raw fish should be bought the same day and kept well chilled until you cut it.

  2. Cut the sea bass into small even cubes and finely slice the red onion and the seeded chili. 15 min

    Cubes about one centimeter wide marinate evenly and are easy to eat with a spoon.

  3. Squeeze the limes, pour the juice over the fish with the salt, toss, and let marinate twenty minutes in the fridge. 20 min

    The juice should barely cover the fish, the cubes should turn white through without overcooking.

When it's time to serveThe final touches, right in front of your guests.

  1. Add the onion, chili, chopped cilantro, halved cherry tomatoes and olive oil, then taste and adjust. 5 min

    Add the herbs at the very last moment so they keep their brightness and aroma.

  2. Divide among chilled glasses with a little of the marinating juice.

    Pop the glasses in the freezer for fifteen minutes beforehand, the ceviche stays nicely chilled.

Our tips to get it right

  • Pick a sea bass that's firm and shiny, and ask your fishmonger to fillet it right before you head home, freshness makes all the difference with raw fish.
  • Cut the fish cubes all the same size, about one centimeter, so the marinade works evenly on every piece.
  • Chill the serving glasses in the freezer for a few minutes beforehand, the contrast between the icy glass and the fresh ceviche makes serving more impressive.

The variations

  • Swap the sea bass for sea bream or John Dory, white fish that work just as well with citrus curing.
  • For a version without raw fish, use very fresh thinly sliced scallops instead of sea bass, the marinade stays the same.
  • For kids or sensitive palates, skip the chili and cut the lime juice by half, the dish stays bright without the heat.

What to serve it with

  • Small grilled corn tortillas
  • A glass of crisp dry white wine
  • Chilled ginger lemonade

Storage

This ceviche is meant to be eaten within the hour it's made, marinated fish doesn't keep. If there are leftovers, store them in the fridge in a sealed container and eat within 2 hours, and never freeze fish that's already been marinated.

Questions about this recipe

Can sea bass ceviche be made ahead of time?

No, this ceviche works best made at the last minute. The twenty minute marinade should happen right before serving, otherwise the fish turns mealy and loses its firm texture.

What fish can replace sea bass if it's not available?

Sea bream and John Dory work very well instead of sea bass, both are firm white fish that respond well to lime juice. Avoid fatty fish like salmon for a classic ceviche.

How do you know if fish is fresh enough to eat raw?

Ask your fishmonger for sea bass intended for raw preparation and buy it the same day you plan to serve it. The flesh should be firm, shiny, and free of any strong smell, and stay refrigerated until you cut it.

How can you present the ceviche for a more elegant aperitif?

Serve the ceviche in small individual glasses chilled in the freezer for a few minutes before serving. Top with a whole cilantro leaf for a quick, polished presentation.

Can sea bass ceviche verrines be made ahead?

Partly, the finish happens at the last moment. The recipe needs 25 min of work in total, split up like this, before the guests arrive, 3 steps, when it's time to serve, 2 steps.

How long does it take to make sea bass ceviche verrines?

Allow 45 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in sea bass ceviche verrines?

About 130 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does sea bass ceviche verrines cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

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