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Sea Bass Ceviche

6 Servings

Chef Wes Avila's Sea Bass Ceviche

Thomas J. Story

 2 lbs lbs. striped sea bass or halibut filets, cut into 3⁄4-inch cubes
 6 limes, juiced
 ½ orange, juiced
 1 tbsp olive oil
 1 serrano chile, de-seeded and minced
 2 medium mangoes, cut into 1⁄4-inch cubes
 5 green onions, sliced very thin
 3 vine ripened tomatoes, seeded and diced
 ½ cup plus 2 Tbsp. chopped fresh cilantro, divided
 Kosher salt
 Freshly ground black pepper to taste
 12 tostada shells

Combine fish, lime juice, orange juice, oil, and serrano chile in non-reactive glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.


Mix in mangoes and green onions, cover, and refrigerate for 10 minutes more. Gently fold in diced tomatoes and 1⁄2 cup of the cilantro. Season with salt and pepper and gently fold again. Garnish with remaining cilantro.


Divide ceviche evenly on tostada shells and serve immediately.

Nutrition Facts

Servings 0