Sea Bass Ceviche with Jicama and Avocado Slaw

Name: Sea Bass Ceviche with Jicama and Avocado Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces skinless sea bass fillets; 1 cup fresh grapefruit juice; 1/2 cup fresh lime juice; 1/2 small red onion, thinly sliced; 2 tablespoons coarsely chopped cilantro; 1 jalapeno, stemmed, seeded, and minced; Kosher salt to taste; 2 tablespoons extra virgin olive oil; 2 tablespoons minced red onion; 2 tablespoons chopped cilantro; 1/4 teaspoon toasted and ground cumin seeds (see Note); Kosher salt and freshly ground black pepper; 1 cup julienned peeled jicama; 1 avocado, pitted, peeled, cut into 1/4-inch dice

Servings: persons

12 ounces skinless sea bass fillets
1 cup fresh grapefruit juice
1/2 cup fresh lime juice
1/2 small red onion, thinly sliced
2 tablespoons coarsely chopped cilantro
1 jalapeno, stemmed, seeded, and minced
Kosher salt to taste
2 tablespoons extra virgin olive oil
2 tablespoons minced red onion
2 tablespoons chopped cilantro
1/4 teaspoon toasted and ground cumin seeds (see Note)
Kosher salt and freshly ground black pepper
1 cup julienned peeled jicama
1 avocado, pitted, peeled, cut into 1/4-inch dice

1
Thinly slice the fillets and then cut them into 3/4-inch squares.
2
Cover and refrigerate while you prepare the rest of the recipe.
3
Put four small serving bowls in the refrigerator to chill.
4
For the marinade dressing
5
Combine all the ingredients in a bowl.
6
Set the bowl inside a larger one filled with ice while you prepare the salad.
7
For the Salad
8
In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper.
9
In a larger bowl, toss the vinaigrette with the avocado and jicama.
10
Refrigerate.
11
To finish the dish
12
Add the sea bass to the marinade/dressing and gently mix.
13
Let stand for about 10 minutes.
14
Spoon the ceviche, with its liquid, into the four chilled bowls.
15
Serve with the salad, and encourage your guests to top their ceviche with salad.

123

kcal

Calories

Fat

Carbs

Protein

Fat 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 14 ingredients. The key ingredients include: 12 ounces skinless sea bass fillets, 1 cup fresh grapefruit juice, 1/2 cup fresh lime juice, 1/2 small red onion, thinly sliced, and more.

Yes, Sea Bass Ceviche with Jicama and Avocado Slaw falls under the Salads 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!