Bass Ceviche
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup chopped sweet onion
- ½cup chopped red onion
- ¼cup sliced scallions or green garlic
- 1fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped
- ½cup freshly squeezed lemon juice (from 3 to 4 lemons)
- 1tablespoon olive oil
- 12ounces fresh striped bass, skin removed, cut into 1-inch pieces
- Sea salt, to taste
Nutritional analysis per serving (4 servings)
150 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 16 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.
- Step 2
Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.
Private Notes
Comments
Dad lived in Panama. Here's his simple recipe. A pound of a mild firm white fish, shrimp, or scallops. 4 lemons, 8 limes. Mild sweet onion. Peppers of choice. 1/4 cup of white wine or vinegar. Cut the fish into strips about an inch. Chop the onions very coarsely. Chop the peppers coarsely. (if in a jar add some of the spicy vinegar.) Cover the seafood/onions with the juice of the lemons/limes, wine,and peppers. Refrigerate 24 hours in glass bowl. Stir. Serve with crackers - pita - etc.
Marinate the fish in lime, lemon and a little vinegar overnight, drain. add finely chopped red onions and white onions, chillies, coriander salt. Add to this freshly grated coconut cream, make it very think and add to fish. You can add deseeded tomatoes, cucumbers too. garnish with lime. Thats how the Fijian in me would make cerviche. We used salt water fish like tuna, skipjack marlin etc.
I have been looking for a ceviche recipe that isn't loaded with either mango or cilantro. I will use the basic ingredients here to try a new approach but I agree with C. B. - most definitely lime juice. I usually use tilapia and plain lime, so the addition of the other items intrigues me. I really think any fish would work. But lemon juice? Not so much.
I substituted the onion, scallions, peppers, lemon juice, olive oil, fish and salt with bourbon and used a glass instead of a bowl. DELICIOUS
Marinate the fish in lime, lemon and a little vinegar overnight, drain. add finely chopped red onions and white onions, chillies, coriander salt. Add to this freshly grated coconut cream, make it very think and add to fish. You can add deseeded tomatoes, cucumbers too. garnish with lime. Thats how the Fijian in me would make cerviche. We used salt water fish like tuna, skipjack marlin etc.
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