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The starter, From around the world

Sea bass ceviche

Sea bass ceviche is a raw fish starter marinated in lime juice, for 6 people, with 25 minutes of active work. It is made to order, just before guests arrive and right at serving time, rated easy at a cost of €4.00 per person. Its success depends on very fresh sea bass and a short marinade of no more than 15 minutes.

Raw sea bass, just marinated in lime juice, with cilantro and a touch of chili, fresh, bright and light.

Sea bass ceviche
For
6 people
Work
25 min
Total time
45 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€4.00
Calories per person
160 kcalcalculated by Kiloach, your weight coach

Raw sea bass turns firm and pearly under the lime juice, without ever truly cooking. Chili adds a kick, cilantro brings its herbal lift, cucumber stays crunchy and red onion rinsed in ice water keeps its bite without overpowering. It is a bright, light starter that opens the appetite without weighing down the meal.

This is the right dish for a summer dinner party with friends, on a terrace or with the windows open, when it is too hot to cook for long. Serve the sea bass ceviche before a heartier grilled main or a light stew, with crusty bread to soak up the marinade. Mon Chou recommends it as soon as the sea bass looks truly fresh at the counter.

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 4 steps, 30 min
  4. When it's time to serve 1 step

Everything happens just before guests arrive, not the day before, since the fish needs to stay fresh and not sit in the marinade too long. Cube the sea bass, prep the onion, chili, cilantro and cucumber, then start the 15 minute marinade right before your guests ring the bell. At serving time, toss everything together and spoon it into small glasses in front of them for a nice effect.

The ingredients

6 people

Fish counter

  • skinless sea bass fillets 700 g

Fruits and vegetables

  • lime 8
  • red onion 1
  • fresh cilantro 1 bunch
  • red chili 1
  • cucumber 1
  • fresh ginger 1 tsp

Pantry

  • saltoften 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, check that all the bones are removed, and keep the fish on ice. 5 min

    The fish should smell like the sea, not like fish, otherwise choose something else.

  2. Cut the sea bass into one centimeter cubes and keep it chilled. 10 min

    Use a sharp knife so you do not crush the flesh.

  3. Slice the red onion very thinly, rinse it in ice water, and chop the chili, cilantro and cucumber.

    Ice water keeps the onion crisp and mellows its bite.

  4. Squeeze the limes and pour the juice over the fish with the ginger and salt, then let it marinate. 15 min

    Watch the clock, 15 minutes is enough, any longer and the fish turns dry.

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

  1. Add the onion, chili, cilantro and cucumber, toss together and spoon into small glasses.

    Pour in a little of the marinade, it is what gives the ceviche its charm.

Our tips to get it right

  • Pick limes that feel heavy and juicy and let them sit at room temperature before squeezing, you will get more juice and the fish will marinate evenly.
  • Serve the ceviche in small glasses or bowls chilled in the freezer for a few minutes beforehand, so the fish stays cold until the last bite.
  • Taste the marinade on its own before adding the fish, it should be tangy and slightly spicy, adjust the chili or salt if needed.

The variations

  • Swap the sea bass for sea bream or hake, two white fish that work just as well with citrus curing.
  • For a fish free version, use hearts of palm or very thinly sliced raw white mushrooms marinated the same way.
  • For kids less used to raw fish, add a few cooked peeled shrimp in the same marinade, they soften the dish.

What to serve it with

  • Crusty bread for the marinade
  • Corn chips or thin tortillas
  • A dry, mineral white wine

Storage

Sea bass ceviche is best eaten within the hour it is made, it does not keep, since the fish keeps curing in the lime juice and turns dry and rubbery over time. Do not freeze it and do not plan on leftovers.

Questions about this recipe

Does the sea bass really need to be extremely fresh for ceviche?

Yes, since it is never cooked with heat, freshness makes all the difference. Buy it the same day from a trusted fishmonger and ask for a boneless, skinless fillet.

Can you use regular lemon instead of lime?

Lime is better since it is less sharp and more fragrant, but lemon works in a pinch. Use a little less juice and taste as it marinates.

How do you know when the fish is properly cured?

The sea bass should turn opaque and firm to the touch, a bit like cooked fish, after 15 minutes in the lime juice. Beyond that, the flesh loses its softness and turns dry.

How much ceviche should you plan per person as a starter?

For 6 people as a starter, 700 grams of sea bass is plenty, about 115 grams per person. That amount is meant to open the appetite without filling guests up before the next course.

Can a sea bass ceviche 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, 4 steps, when it's time to serve, 1 step.

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

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 a sea bass ceviche?

About 160 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 a sea bass ceviche cost?

About €4.00 per person, that's €24.00 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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