Sea bass and pomegranate ceviche recipe Recipe

Name: Sea bass and pomegranate ceviche recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 seabass fillets; 1 tsp pomegranate molasses; 2 lemons, juice only; 1 lime, juice only; 1 tsp extra virgin olive oil; 1 pinch salt and pepper; 200 g (7.1oz) different coloured radishes; 200 g (7.1oz) cucumber; 150 g (5.3oz) pomegranate seeds; 1 selection of micro herbs and garlic chives

Servings: persons

4 seabass fillets
1 tsp pomegranate molasses
2 lemons, juice only
1 lime, juice only
1 tsp extra virgin olive oil
1 pinch salt and pepper
200 g (7.1oz) different coloured radishes
200 g (7.1oz) cucumber
150 g (5.3oz) pomegranate seeds
1 selection of micro herbs and garlic chives

1
Firstly make sure that all the bones have been carefully removed from the fish fillets.
2
Then carefully slice thin slices off the fish so you have delicate pieces.
3
Then prep all the salad ingredients: finely slice the radishes and then peel and cut the cucumber into small cubes.
4
Set aside.
5
Thirty minutes before serving, mix the marinade ingredients together: squeeze the lemon and lime juice in a bowl, mix in the olive oil and season.
6
Then add the fish and mix well.
7
Leave to sit in the fridge for 20 minutes.
8
Then when the fish is turning opaque (leave for longer to 'cook' more) you can arrange the slices prettily onto a place or in a glass bowl.
9
Top with a sprinkling of the radishes, cucumber, pomegranate and herbs.
10
Then finish off with a drizzle of pomegranate molasses.
11
Serve immediately!

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 seabass fillets, 1 tsp pomegranate molasses, 2 lemons, juice only, 1 lime, juice only, and more.

Yes, Sea bass and pomegranate ceviche recipe falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sea bass and pomegranate ceviche recipe

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