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Home > Recipes > Ceviche Recipes > Sea Bass and Tomato Ceviche


4 Servings

¼ medium red onion, chopped, plus thin slices for serving

1 large celery stalk, chopped

2 garlic cloves, smashed

¼ habanero chile, seeded

1 tablespoon chopped peeled ginger

½ teaspoon sugar

1 tablespoon kosher salt, plus more

⅓ cup coarsely chopped fresh cilantro

1 pound sea bass fillet, skin, bones, and bloodline removed

½ cup passion fruit juice or fresh orange juice, strained

½ cup (or more) fresh lime juice, strained

1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size

Microgreens (for serving)


Step 1

Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 Tbsp. salt, and ¼ cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.

Step 2

Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into ¼"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.

Step 3

Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about ½ cup; this is your “leche de tigre”). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.

Step 4

Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.

Recipe courtesy of Bon Appetit