Sea Bass Ceviche with Green Salad

Sea Bass Ceviche with Green Salad icons
Sea Bass Ceviche served in spoon


  • 4 sea bass fillets, skin off (80-90gr per fillet)
  • 300 ml lime Juice 
  • 200 ml orange Juice 
  • 200 ml extra virgin olive oil 
  • 1 diced seeded tomato
  • 2 tablespoons roughly chopped cilantro leaves, plus more leaves for garnish 
  • 2 tablespoons finely chopped chives
  • zest from 1 lime
  • zest from ½ orange
  • salt and freshly ground black pepper
  • green salad (lettuce, rocket, iceberg etc)

Cooking Instructions

  1. Dice the sea bass in 1cm pieces and place in a bowl. Add the lime and orange juices and allow to cure for 1 hour in the refrigerator (make sure all fish is covered in marinade). 
  2. Drain the fish cubes and place in a new bowl. Add the olive oil and season with salt and pepper. Stir well.
  3. Add the tomato, cilantro, chives and lime and orange zests and mix.
  4. Serve the ceviche on top of a green salad.