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Sea Bass Ceviche with Lime and Cilantro

1 lb. sea bass fillet
¾ cup lime juice
2 large tomato, seeded and diced
1 small red onion, finely diced
½ cup coarsely chopped fresh cilantro
2 fresh jalapeno chili    peppers, stemmed, diced crosswise into thin circles
2 cups bottled clam juice
1 tsp. salt, to taste
Romaine or lettuce leaves
Corn tortilla chips

Dice sea bass into ½-inch cubes and place in shallow glass dish.
Add ½ cup lime juice and toss to coat evenly.
Marinate for 30-45 minutes.
Drain fish and return to shallow dish.
Add the tomato, onion, cilantro, chilies, clam juice, salt and remaining ¼ cup lime juice.
Stir ingredients well; cover and refrigerate for 1 to 2 hours.
Serve in tall chilled goblets or shallow bowls lined with either romaine or lettuce leaves with tortilla chips around edge.
Spoon ceviche on top of fillet cubes.
Serves 6.

Coastal Fisherman Merch
CF Merch



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