Description
Sea Bass Ceviche with Nectarine and Cilantro delights your palate!
Ingredients
Scale
- 1 pound fresh sea bass fillet, skin removed and diced
- 1 cup freshly squeezed lime juice (about 8 limes)
- 1 medium red onion, finely chopped
- 1 medium jalapeño, seeded and minced
- 1 ripe nectarine, diced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, diced (for serving)
- Tortilla chips (for serving)
Instructions
- In a glass or ceramic bowl, combine the diced sea bass and lime juice. Make sure the fish is fully submerged in the juice. Cover and refrigerate for 30 minutes to 1 hour, allowing the fish to ‘cook’ in the acidity of the lime juice.
- After the fish has marinated, drain off half of the lime juice, leaving some for flavor.
- Add the chopped red onion, minced jalapeño, diced nectarine, cilantro, salt, and black pepper to the bowl with the fish. Gently mix until well combined.
- Taste and adjust seasoning if necessary. If you prefer a spicier ceviche, add more jalapeño.
- Serve immediately in small bowls, topped with diced avocado and accompanied by tortilla chips.
Notes
- For a sweeter twist, substitute the nectarine with mango or peach.
- If you prefer a milder flavor, omit the jalapeño or replace it with a pinch of smoked paprika for a different taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes to 1 hour (marinating)
- Category: Appetizer
- Method: Ceviche
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg
Keywords: Sea Bass Ceviche, Nectarine, Cilantro, Ceviche Recipe