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Sea Bass Ceviche





Yields
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
1

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.

2

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.

3

Divide ceviche evenly on tostada shells and serve immediately.

Nutrition Facts

Servings 0