Bright, citrusy, and incredibly fresh, this Sea Bass Ceviche proves that an unforgettable ceviche doesn't have to start with raw fish. Made with Artesanos Alalunga Sea Bass in Olive Oil, this recipe combines delicate sea bass with creamy avocado, crisp cucumber, red onion, and plenty of fresh lime for a vibrant dish that's ready in minutes.
It's light enough for a summer lunch, elegant enough for entertaining, and packed with Mediterranean flavor in every bite.
Prep Time: 15 minutes
Total Active Time: 15 minutes
Serves: 2
What You'll Need
Ceviche
- 1 tin Artesanos Alalunga Sea Bass in Olive Oil
- Juice of 2 limes
- ½ small red onion, very thinly sliced
- ¼ cucumber, diced
- 1 ripe avocado, diced
- 1 small jalapeño or red chili, finely chopped (optional)
- 2 tbsp fresh cilantro, chopped
- Sea salt and freshly cracked black pepper
To Finish
- 2 tbsp crispy corn or toasted corn kernels
- Lime wedges
- Tortilla chips or tostadas, for serving
Artesanos Alalunga Sea Bass in Olive Oil
View productHow to Make It
- Marinate the Sea Bass: open the tin and gently transfer the sea bass to a mixing bowl. Break the fillets into large bite-sized pieces rather than shredding them, so they keep their delicate texture. Pour the fresh lime juice over the fish and let it sit for 5 minutes while you prepare the vegetables.
Tip: Add a teaspoon of the olive oil from the tin to the lime juice—it softens the acidity and adds even more flavor.
- Prepare the Vegetables: thinly slice the red onion and dice the cucumber and avocado into similar-sized pieces. Finely chop the cilantro and jalapeño so every bite gets a little freshness and a little heat.
- Assemble the Ceviche: add the onion, cucumber, jalapeño, and cilantro to the marinated sea bass. Gently fold everything together so the fish stays intact. Add the avocado last and mix carefully to avoid mashing it.
- Finish and Serve: season with a pinch of sea salt and freshly cracked black pepper. Spoon the ceviche into shallow bowls, scatter the crispy corn over the top for crunch, and finish with extra cilantro and lime wedges. Serve immediately with tortilla chips or crispy tostadas.
A little inspiration for your next seafood moment.
Why It Works
The sea bass is already beautifully preserved in olive oil, giving the ceviche a rich, silky texture without overpowering its freshness. Lime brings brightness, avocado adds creaminess, cucumber keeps every bite crisp, and crispy corn delivers the contrast that makes the dish so satisfying.
It's a simple combination that lets the quality of the conserva shine while creating a ceviche that's vibrant, balanced, and incredibly easy to make.
Lata Tip: For an even more authentic ceviche-inspired experience, chill all of the ingredients for 20 minutes before assembling. Serving the ceviche extra cold makes the citrus flavors pop and keeps the avocado perfectly fresh.
Show us your Sea Bass Ceviche and tag @get.lata — we'd love to see your take on this fresh Mediterranean-inspired recipe.
