Sea Bass "ceviche-Kebabs" With Avocado Melon Salsa

Name: Sea Bass "ceviche-Kebabs" With Avocado Melon Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -16 ounces chilean sea bass (or some other firm fleshed fish); ½ cup lime juice; ½ cup orange juice; 1 small onion, sliced; 1 garlic clove, minced; ½ teaspoon salt; 2 tablespoons chopped cilantro; 2 tablespoons chopped parsley; 2 jalapeno peppers, minced (deseeded if you don't want as much heat); bamboo skewer; 1 small avocado, diced; 1 cup cantaloupe, cut into small cubes; ½ cup diced red onion; ⅓ cup chopped fresh cilantro; 4 tablespoons fresh lime juice; 1 teaspoon lime zest

Servings: persons

12 -16 ounces chilean sea bass (or some other firm fleshed fish)
½ cup lime juice
½ cup orange juice
1 small onion, sliced
1 garlic clove, minced
½ teaspoon salt
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 jalapeno peppers, minced (deseeded if you don't want as much heat)
bamboo skewer
1 small avocado, diced
1 cup cantaloupe, cut into small cubes
½ cup diced red onion
⅓ cup chopped fresh cilantro
4 tablespoons fresh lime juice
1 teaspoon lime zest

1
Soak bamboo skewers in water at least one hour prior to grilling.
2
Prepare grill on high heat, clean and oil the grill grates, this is important step, don't skip it or you'll have fish stuck all over your grill and none on your plate.
3
Cut fish into approx 1&1/2 cubes.
4
Combine the next 8 ingredients in a resealable bag.
5
Put fish into bag, and push out as much air as possible and seal bag.
6
Refrigerate for 30 minutes.
7
No more than 30-35 minutes or you will taste nothing but the citrus and lose the flavor of the fish.
8
While the fish is marinating, GENTLY but thoroughly combine the ingredients for the salsa and refrigerate.
9
Remove fish from marinade and thread onto bamboo skewers.
10
Grill on high heat 2-1/2 minutes on one side, flip and grill 2-1/2 minutes on the next side.
11
DO NOT OVERCOOK.
12
You want to sear the outside of the fish, but not allow it to dry out.
13
Serve fish kebabs with salsa on the side.

108

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 -16 ounces chilean sea bass (or some other firm fleshed fish), ½ cup lime juice, ½ cup orange juice, 1 small onion, sliced, and more.

Yes, Sea Bass "ceviche-Kebabs" With Avocado Melon Salsa falls under the Snacks & Appetizers 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!