This fresh ceviche recipe is a light, vibrant dish made with sea bass (or any local white fish) marinated in citrus and tossed with crisp vegetables and herbs.
Fresh ceviche is the perfect balance of bright citrus, tender fish, and refreshing vegetables. In this recipe, diced sea bass (or other white fish like blackfish, scup/porgy, or flounder) is gently marinated in lemon and lime juice until firm and flavorful. It’s then combined with red onion, jalapeño, cucumber, cherry tomatoes, and fresh cilantro for a colorful, zesty finish. After chilling for two hours, the flavors come together beautifully, making this ceviche ideal for summer gatherings, seafood appetizers, or a light, healthy meal.
Feeds 4-6 people
Prep time 20 minutes
Cook time 2 hours
Why Fresh Ceviche Works
Citrus Marination Cooks the Fish Naturally: The combination of fresh lime and lemon juice provides enough acidity to gently “cook” the fish without heat. This not only firms up the texture but also adds a clean, bright flavor that highlights the freshness of the seafood.
Balanced Flavor Profile: The recipe layers tangy citrus with the mild sweetness of cucumber, the slight heat of jalapeño, and the freshness of cilantro. Cherry tomatoes add just the right pop of juiciness, creating a well-rounded flavor in every bite.
Versatile Fish Options: While sea bass works beautifully, the recipe is flexible enough to use with local white fish like blackfish, scup/porgy, or flounder. This makes it both approachable and adaptable based on what’s freshest at the market or what’s been freshly caught.
Chill Time Enhances Flavor & Texture: Allowing the ceviche to rest in the refrigerator for 2 hours ensures the fish is fully marinated and the flavors have melded together. The result is a refreshing dish with bright, crisp vegetables and tender, citrusy fish.
Ingredients:
- 1.5 lbs fresh white fish (sea bass, blackfish, scup/porgy, or flounder), diced
- ½ cup fresh lime juice
- ½ cup fresh lemon juice
- ½ red onion, finely diced
- 1 jalapeño, finely diced (remove seeds for less heat)
- ½ cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved or quartered
- ½ cup fresh cilantro, chopped
- Juice of ½ lemon
- Juice of 1 lime
- 1–2 tbsp olive oil
- Salt & black pepper, to taste
- ½ tablespoon cajun seasoning
Instructions
Prepare the Fish: First, slice your fish into small, even cubes. Keeping the pieces uniform ensures each bite fits perfectly on a chip.
Marinate in Citrus: Next, place all the raw fish into a large mixing bowl. Pour in ½ cup of fresh lemon juice and ½ cup of fresh lime juice, making sure the fish is fully submerged. Gently stir so every piece is evenly coated. Cover and refrigerate for 30–45 minutes, or until the fish turns opaque.
Drain Excess Liquid: After marinating, carefully drain all the citrus liquid from the fish. This step prevents the ceviche from becoming too watery.
Combine Fresh Ingredients: In a separate mixing bowl, add the cherry tomatoes, cucumber, red onion, jalapeño, the juice of ½ lemon, and the juice of ½ lime. Then, gently fold in the marinated fish and sprinkle with Cajun seasoning for a subtle kick.
Season & Mix: Slowly mix in olive oil, fresh chopped cilantro, and a pinch of salt and pepper. Stir gently so all the flavors blend together without breaking down the fish.
Chill for Best Flavor: Cover the bowl with plastic wrap or foil and refrigerate for 2 hours. This step is essential, as it allows the citrus, vegetables, and herbs to meld into a refreshing, balanced flavor.
Serve & Enjoy: Finally, plate up your ceviche and serve it chilled with tortilla chips or tostadas. Pair it with a cold beer or a crisp glass of white wine for the ultimate refreshing seafood dish.
If you like fresh seafood recipes definitely check out my Grilled Porgy or my Grilled Lobster Tails!
You can also make Ceviche with Striped Bass
Fresh Ceviche
Fresh ceviche is the perfect balance of bright citrus, tender fish, and refreshing vegetables. In this recipe, diced sea bass (or other white fish like blackfish, scup/porgy, or flounder) is gently marinated in lemon and lime juice until firm and flavorful. It’s then combined with red onion, jalapeño, cucumber, cherry tomatoes, and fresh cilantro for a colorful, zesty finish. After chilling for two hours, the flavors come together beautifully, making this ceviche ideal for summer gatherings, seafood appetizers, or a light, healthy meal.
Ingredients
- 1-1.5 lbs fresh white fish (sea bass, blackfish, scup/porgy, or flounder), diced
- ½ cup fresh lime juice
- ½ cup fresh lemon juice
- ½ red onion, finely diced
- 1 jalapeño, finely diced (remove seeds for less heat)
- ½ cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved or quartered
- ½ cup fresh cilantro, chopped
- Juice of ½ lemon
- Juice of 1 lime
- 1–2 tbsp olive oil
- Salt & black pepper, to taste
- ½ tablespoon cajun seasoning
Instructions
Prepare the Fish: First, slice your fish into small, even cubes. Keeping the pieces uniform ensures each bite fits perfectly on a chip.
Marinate in Citrus: Next, place all the raw fish into a large mixing bowl. Pour in ½ cup of fresh lemon juice and ½ cup of fresh lime juice, making sure the fish is fully submerged. Gently stir so every piece is evenly coated. Cover and refrigerate for 30–45 minutes, or until the fish turns opaque.
Drain Excess Liquid: After marinating, carefully drain all the citrus liquid from the fish. This step prevents the ceviche from becoming too watery.
Combine Fresh Ingredients: In a separate mixing bowl, add the cherry tomatoes, cucumber, red onion, jalapeño, the juice of ½ lemon, and the juice of ½ lime. Then, gently fold in the marinated fish and sprinkle with Cajun seasoning for a subtle kick.
Season & Mix: Slowly mix in olive oil, fresh chopped cilantro, and a pinch of salt and pepper. Stir gently so all the flavors blend together without breaking down the fish.
Chill for Best Flavor: Cover the bowl with plastic wrap or foil and refrigerate for 2 hours. This step is essential, as it allows the citrus, vegetables, and herbs to meld into a refreshing, balanced flavor.
Serve & Enjoy: Finally, plate up your ceviche and serve it chilled with tortilla chips or tostadas. Pair it with a cold beer or a crisp glass of white wine for the ultimate refreshing seafood dish.
Notes
Chill Time Enhances Flavor & Texture: Allowing the ceviche to rest in the refrigerator for 2 hours ensures the fish is fully marinated and the flavors have melded together. The result is a refreshing dish with bright, crisp vegetables and tender, citrusy fish.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 192Sodium: 96mgProtein: 28g