Name: Citrus-Cured Sea Bass Ceviche-Style Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Latin American cuisine
Ingredients: 450 g sea bass (sushi-grade, skinned and boned, cut into 1/2-inch pieces); 1 cup lime juice (freshly squeezed, from 6-8 limes); 0.5 cup lemon juice (freshly squeezed, from 2-3 lemons); 0.25 cup orange juice (freshly squeezed, from 1 small orange); 0.5 pcs red onion (finely diced); 1 pcs bell pepper (any color, finely diced); 0.5 cup cilantro (fresh, chopped); 1 pcs jalapeño (seeded and minced (optional, for heat)); 0.5 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground, or to taste)

Vibrant citrus-cured sea bass ceviche is artfully arranged with jewel-toned bell peppers, red onion, and fresh cilantro, glistening under bright light in a shallow white bowl.

This exquisite ceviche-style salad features delicate sea bass fillets, 'cooked' to perfection in a vibrant medley of fresh lime, lemon, and orange juices. The acidic marinade transforms the fish into a tender, succulent delight with a bright, tangy flavor profile. Elevated with the crisp bite of finely diced red onion, the sweet crunch of bell peppers, the refreshing aroma of fresh cilantro, and a subtle warmth from jalapeño, this dish is a symphony of textures and tastes. Served chilled, it offers an incredibly refreshing and light culinary experience, perfect as an appetizer or a main course. It beautifully showcases the natural sweetness of the fish, making it a sophisticated yet simple offering that captures the pure essence of the sea, awakening the palate with every invigorating bite.

Preparation time: 25 min
Cooking time: Under a minute
Total time: 25 min
Servings: 4

Instructions

Preparation

1In a medium glass or non-reactive bowl, combine the fresh lime, lemon, and orange juices.
2Add the diced sea bass pieces to the citrus juice mixture, ensuring all fish is submerged. The acid in the citrus juice will begin to "cook" the fish, giving it an opaque appearance.
3Stir in the finely diced red onion, bell pepper, minced jalapeño (if using), salt, and black pepper. Cover the bowl and refrigerate for 20-30 minutes.
4After curing, the fish should be opaque and firm. Drain off any excess liquid from the ceviche mixture, reserving a small amount if you prefer it more moist.
5Gently fold in the fresh chopped cilantro. Taste and adjust seasoning as needed.

Serving

1Serve the citrus-cured sea bass ceviche-style salad immediately, chilled. Enjoy on its own or with tortilla chips or tostadas.

Instructions

Preparation

1In a medium glass or non-reactive bowl, combine the fresh lime, lemon, and orange juices.
2Add the diced sea bass pieces to the citrus juice mixture, ensuring all fish is submerged. The acid in the citrus juice will begin to "cook" the fish, giving it an opaque appearance.
3Stir in the finely diced red onion, bell pepper, minced jalapeño (if using), salt, and black pepper. Cover the bowl and refrigerate for 20-30 minutes.
4After curing, the fish should be opaque and firm. Drain off any excess liquid from the ceviche mixture, reserving a small amount if you prefer it more moist.
5Gently fold in the fresh chopped cilantro. Taste and adjust seasoning as needed.

Serving

1Serve the citrus-cured sea bass ceviche-style salad immediately, chilled. Enjoy on its own or with tortilla chips or tostadas.

Nutrition Information

Calories: 161 kcal
Protein: 25 g
Fat: 3 g
Carbs: 11 g

Nutrient	Per serving
Calories	161 kcal
Protein	25 g
Fat	3 g
Carbs	11 g

Tips

Use only sushi-grade, extremely fresh sea bass for this dish. Freezing first can kill parasites, then thaw and dry well.
Do not over-cure the fish; 20-30 minutes is usually sufficient for tender, opaque sea bass, preventing a rubbery texture.
For extra creaminess and flavor, add diced avocado just before serving. It complements the citrus beautifully.