Sea Bass Ceviche

  • Difficulty: Ultra Basic
  • 10 minutes
  • 2 servings

This dish is specific not only to Mexico but to the entire Pacific coast of Latin America! This healthy and nutritious recipe was and still is quite popular. No wonder, thanks to the fish fillets and their flavor, brought out by the acidic and refreshing hints of grapefruit and lemon, which are doing the heavy lifting. Please eat this fresh!

Ingredients

2 skin-on sea bass fillets (4-ounce each)
½ grapefruit
1 tangerine, peeled
1 fennel, chopped
1 green chili, sliced
3 tablespoons of grapefruit juice
3 tablespoons of lemon juice
fresh dill
olive oil

Steps

  1. Cut the fillets into thicker fingers.
  2. Cut off the grapefruit peel. Carve out 6-7 wedges from it. Cut the tangerine into pieces.
  3. Add the fennel, chili, grapefruit, and tangerine to a bowl. Quickly mix the grapefruit juice and lemon juice in a small bowl, then pour over the fruit mixture. Mix until even and season with fresh dill.
  4. Serve the fish and salad together, drizzled with olive oil.

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