FRESH CEVICHE-STYLE SEA BASS SALAD — LIGHT, ZESTY, AND REFRESHING

Enjoy this delightful ceviche-style salad featuring tender sea bass (or halibut) marinated in fresh lime juice, mingled with vibrant veggies and herbs. This no-cook, citrus-cured dish is perfect as a light lunch or appetizer during warm weather, combining bright acidity with subtle spice and fresh textures. Serve chilled with toasted bread for a refreshing meal.

🕒 Prep Time: 15 min

⏲️ Marinating Time: 4 hours
🍽️ Yields: 2-3 servings

Ingredients

2 whole sea bass (about 1 kg total) or 350 g skinless sea bass/halibut fillets
3 garlic cloves, crushed
1 small hot chili pepper, sliced into rounds
1 small red onion, thinly sliced
1 small yellow or orange bell pepper, diced
10 cherry tomatoes (or 1 medium tomato), diced
¼ bunch fresh parsley, finely chopped
2 tablespoons extra virgin olive oil
Juice of 5 limes (green lemons)
Sea salt and freshly ground black pepper to taste

Instructions

1. Prepare the Fish

If using whole sea bass, fillet carefully to obtain boneless, skinless fillets. If buying fillets, ensure freshness since the fish will not be cooked.
Cut the fillets into bite-sized cubes and season lightly with sea salt.
(Tip: If you fillet the whole fish yourself, save the head and tail for a flavorful fish soup.)

2. Marinate the Fish

In a glass or ceramic bowl, combine the fish cubes with the juice of about 4 limes, crushed garlic, and sliced chili rounds.
Cover and refrigerate for approximately 4 hours. The fish will “cook” in the lime juice, turning opaque and firm. The fish is ready when no pink (raw) color remains inside the cubes.

3. Prepare the Vegetables

Soak the thinly sliced red onion in cold water for 5 minutes to mellow its bite. Drain well and toss with juice of ½ lime. Let rest for another 5 minutes.
Rinse the marinated fish cubes gently under cold water to reduce chili heat if desired. Drain well.

4. Assemble the Salad

In a serving bowl, combine the marinated fish, lime-soaked onion, diced bell pepper, diced tomatoes, and chopped parsley.
Season with sea salt and freshly ground black pepper to taste.
Drizzle with olive oil and toss gently to combine. Adjust seasoning as needed.

5. Chill and Serve

Refrigerate the salad for at least 30 minutes to allow flavors to meld.
Serve chilled alongside toasted bread or crackers.

💡 Tips

Adjust chili quantity to control spiciness.
Marinating time is key for proper “cooking” of the fish—don’t rush it.
This dish pairs beautifully with a crisp white wine or sparkling water with lime.

🎉 Perfect For

Light summer lunches or dinners
Elegant appetizers for warm-weather gatherings
Refreshing, no-cook meals with bright flavors

📝 Final Thoughts

This ceviche-style sea bass salad is a simple yet sophisticated way to enjoy fresh fish without heat, relying on lime’s natural curing power and fresh ingredients to create a vibrant and cooling dish. Its colorful presentation and balanced flavors make it a standout on any table when the weather warms up.