Sea Bass And Tomato Ceviche Recipe

Name: Sea Bass And Tomato Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 medium red onion, chopped, plus thin slices for serving; 1 large celery stalk, chopped; 2 garlic cloves, smashed; 1/4 habanero chile, seeded; 1 tablespoon chopped peeled ginger; 1/2 teaspoon sugar; 1 tablespoon kosher salt, plus more; 1/3 cup coarsely chopped fresh cilantro; 1 pound sea bass fillet, skin, bones, and bloodline removed; 1/2 cup passion fruit juice or fresh orange juice, strained; 1/2 cup (or more) fresh lime juice, strained; 1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size Microgreens (for serving)

Servings: persons

1/4 medium red onion, chopped, plus thin slices for serving
1 large celery stalk, chopped
2 garlic cloves, smashed
1/4 habanero chile, seeded
1 tablespoon chopped peeled ginger
1/2 teaspoon sugar
1 tablespoon kosher salt, plus more
1/3 cup coarsely chopped fresh cilantro
1 pound sea bass fillet, skin, bones, and bloodline removed
1/2 cup passion fruit juice or fresh orange juice, strained
1/2 cup (or more) fresh lime juice, strained
1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size Microgreens (for serving)

1
["Puree chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.", "Meanwhile, trim fish to create clean edges. Holding your knife at a 45u00b0 angle, slice into 1/4""-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.", "Strain puree through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your ""leche de tigre""). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.", "Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately."]

134

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1/4 medium red onion, chopped, plus thin slices for serving, 1 large celery stalk, chopped, 2 garlic cloves, smashed, 1/4 habanero chile, seeded, and more.

Yes, Sea Bass And Tomato Ceviche 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.

That's it — enjoy your meal!

Sea Bass And Tomato Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions