My new favorite type of ceviche to make is Sea Bass. I usually purchase a large steak sized portion of the sea bass from a local fish market. I wash the piece off, remove the skin and cut into small pieces. The smaller they are, the faster they will cook in the lemon juice.
- One large sea bass steak
- 3 lemons, juiced
- 3 limes, juiced
So once you have cut up the lemons and limes, I place the cut sea bass into a small tupperware and juice all of the lemons and limes over them, completly covering them up. This will go in the fridge for at least a couple hours or overnight. The fish will be white and cooked when done.
Meanwhile, I start prepping the salsa part of it and always add different things each time. Sometimes I will add corn, cucumbers or other items, but I almost always add
- 2 roma tomatoes
- 1/2 onion (red or yellow)
- 1 jalapeno, diced
Then when you combine them both, add chopped avocado to compliment all of the flavors. You want to make sure this is last because the lime juice will break down the avocado if put in too early.