Sea Bass Ceviche

Imagine biting into fresh, citrusy, and perfectly tender sea bass, layered with sweet mango, a little heat from jalapeño, and a bright, herbal punch of cilantro. Now add the crunch of homemade tortilla chips dusted with paprika and a hint of chili, perfect for scooping up every last bit. This ceviche feels fancy but is actually approachable and fun to make at home. The combination of sweet, tangy, and spicy flavors makes it a dish that’s both refreshing and indulgent. Trust me, this one’s a showstopper at summer parties, brunch, or even a relaxed weeknight dinner.

Recipe Origin

Ceviche has its roots in Latin American coastal cuisine, where fresh fish meets citrus for a quick “cooking” process. I love creating a modern twist with Chilean sea bass because of its buttery, meaty texture. Pairing it with tropical mango and homemade chips adds layers of flavor and texture that make it irresistible. I first made this for a small dinner party, and it disappeared in minutes, leaving everyone asking for the recipe. It’s a dish that tastes like a vacation on a plate.

Kitchen Tools You’ll Need

Mixing bowls
Sharp knife and cutting board
Juicer for the limes
Measuring spoons
Frying pan or deep fryer for chips
Paper towels for draining chips
Serving bowl or platter

Why You’ll Love Sea Bass Ceviche

This recipe is more than just a dish; it’s a culinary experience. Versatile: Serve as an appetizer, a light lunch, or even a starter for a dinner party. It’s elegant but casual enough to enjoy on a sunny afternoon. Budget-Friendly: Uses a few high-quality ingredients to create extraordinary flavor. You don’t need exotic spices or long prep times to make it taste gourmet. Quick and Easy: Ceviche requires minimal cooking and prep. Once you chop the ingredients and marinate the fish, it’s ready to serve in minutes. Customizable: Swap mango for pineapple or add a different pepper to adjust the heat. You can make it more tropical or spicy depending on your taste. Crowd-Pleasing: A guaranteed hit with friends and family. The combination of creamy fish, sweet fruit, tangy lime, and a little spice keeps everyone coming back for more.

Chef’s Pro Tips for Perfect Results

Use the freshest fish possible. Marinate the sea bass just long enough for it to “cook” in lime juice, about 15–20 minutes. Dice the mango and fish evenly so every bite has a perfect balance. For a more colorful presentation, sprinkle chopped cilantro on top just before serving. Make the tortilla chips fresh for extra crunch and flavor. Adjust seasoning gradually, tasting as you go.

Ingredients in Sea Bass Ceviche

Here’s the magic that makes this ceviche unforgettable.

The Fish: Chilean sea bass is tender, buttery, and takes on the citrus marinade beautifully. Limes provide acidity that “cooks” the fish while adding bright, tangy flavor. Sea salt and pepper enhance the natural flavor of the fish. Mango brings sweetness that balances the citrus and spice. Red onion adds a mild sharpness, and jalapeño or your chosen pepper gives just the right amount of heat. Fresh cilantro adds a herbal note that elevates the dish. Olive oil brings richness, and a sprinkle of Tajin adds a touch of smoky, citrusy flavor at the end.

For the Homemade Chips: Tortillas cut into triangles make the perfect vehicle for scooping ceviche. Fry oil of choice ensures they become crisp and golden. Sea salt, pepper, paprika, and chili powder create a flavorful seasoning that complements the ceviche without overpowering it.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s walk through making this fresh and flavorful ceviche.

Prepare the Fish: Dice the Chilean sea bass into small, even cubes. Place in a mixing bowl and season lightly with sea salt and pepper. Squeeze lime juice over the fish, using about two limes, and toss gently to coat. Let it marinate for 15–20 minutes until the fish turns opaque and “cooked” by the citrus.

Mix the Fresh Ingredients: While the fish marinates, dice the mango and chop the red onion, jalapeño, and cilantro. Add them to the bowl with the fish and drizzle with olive oil. Gently toss to combine. Taste and adjust seasoning if needed.

Make the Chips: Heat oil in a frying pan over medium heat. Fry tortilla triangles in batches until golden and crispy. Remove and place on paper towels to drain excess oil. While still warm, season with sea salt, pepper, paprika, and chili powder.

Assemble the Dish: Transfer the ceviche to a serving bowl or platter. Top with additional lime juice and a sprinkle of Tajin. Serve alongside the homemade chips for scooping.

Serve and Enjoy: Enjoy immediately while the fish is fresh, and the chips are crispy. Every bite should have a balance of creamy fish, sweet mango, citrusy tang, and crunchy, seasoned chips.

Nutrition Facts

Servings: 4 Calories per serving: 310 Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

How to Serve Sea Bass Ceviche

Serve as a light appetizer with crisp tortilla chips. Pair with a cold, refreshing cocktail like a margarita or mojito. Add avocado slices or a simple salad to make it a complete meal. Presentation matters, so garnish with extra cilantro and a few lime wedges for a colorful, inviting dish.

Make-Ahead and Storage Tips

Ceviche is best served fresh. If preparing ahead, marinate the fish for no longer than 20 minutes and store in the fridge. Homemade chips should be fried just before serving to maintain crunchiness. Leftover ceviche can be stored in an airtight container for up to 12 hours in the fridge, but it’s unlikely to last that long once served.

Variations to Try

Swap mango for pineapple, kiwi, or papaya for a tropical twist. Use different peppers for varying heat levels. Add cucumber or bell pepper for extra crunch. Drizzle with a bit of honey or agave for a sweet contrast. Serve with pita chips or plantain chips instead of tortillas for a unique variation.

Additional Tips

Use the freshest fish possible for safety and best flavor. Cut ingredients evenly for consistent texture. Taste as you go when seasoning. Keep chips warm in the oven if not serving immediately. Balance the citrus, sweet, and spicy flavors for a harmonious bite every time.

FAQ Section

Q1: Can I use another type of fish? Yes, fresh tuna, mahi-mahi, or halibut work well. Avoid oily fish. Q2: Can I make this without frying chips? Absolutely. Use baked tortilla chips or serve over lettuce cups. Q3: How long can ceviche sit before serving? Marinate only 15–20 minutes; longer will overcook the fish. Q4: Can I use fresh lime juice only? Yes, fresh lime juice gives the best flavor. Q5: Can I adjust the spice? Yes, use less or swap jalapeño for milder peppers. Q6: Can I make it vegetarian? Swap fish for hearts of palm or firm tofu for a similar texture. Q7: How do I store leftovers? Store fish separately from chips in the fridge for up to 12 hours. Q8: Can I add avocado? Yes, diced avocado adds creaminess and pairs beautifully with mango. Q9: Can I make it ahead for a party? Prepare everything except marinating the fish, then combine 15–20 minutes before serving. Q10: Can I serve it as a main dish? Yes, serve with a salad or rice for a light meal.

Conclusion

Sea Bass Ceviche is fresh, tangy, slightly spicy, and perfectly balanced. With sweet mango, juicy fish, bright lime, and homemade chips, it’s a dish that impresses effortlessly. Ideal for warm-weather gatherings or a fun, light dinner, it’s both elegant and easy. Once you make it, this ceviche will be a go-to recipe whenever you want something refreshing, flavorful, and crowd-pleasing. Serve immediately, enjoy with friends, and savor every citrusy, crunchy bite.

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