This fresh Sea Bass Ceviche is a bright, citrusy appetizer that’s ideal for summer. The flaky white fish is marinated in lime juice and tossed with herbs, chiles, and just enough crunch to keep things interesting. Scoop it up with homemade chips for an easy, crowd-pleasing start to any warm-weather gathering.
If you’re looking for a light, refreshing dish that still feels special, this sea bass ceviche is it. The tender fish soaks up vibrant citrus juices, becoming silky and flavorful without ever needing heat. Combined with bright herbs, a touch of chile, and the satisfying crunch of homemade chips, it’s the kind of appetizer that disappears fast and leaves everyone wanting more.
This recipe is also surprisingly simple to make, which makes it perfect for summer entertaining. There’s no cooking involved—just fresh ingredients and a bit of slicing and mixing. It’s a great alternative to sushi for using fresh seafood, it feels both elegant and effortless, whether you’re hosting friends or just treating yourself on a hot day.
It is also best served with fresh, homemade easy tortilla chips that have been seasoned with salt, pepper, a little paprika and chili powder.
Sea Bass Ceviche
Ingredients
The fish:
- 3/4 lb Chilean Sea bass
- 3 Limes, 2 for marinading and one for topping
- Sea salt
- Pepper
- 1 Mango
- 2 tbsp Red onion
- 2 tbsp Jalapeño or another spicy pepper of choice
- Handful of cilantro
- 1 tbsp Olive oil
- Tajin for topping
For the homemade chips:
- 6 Tortillas cut into triangles
- Fry oil of choice
- 1 tsp Sea salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1/2 tsp Chili powder
Instructions
The ceviche:
- Cut sea bass into cubes (about bite sized pieces) and add to a bowl with lime juice and zest, salt and pepper. Gently stir and combine. Transfer to the fridge while you prepare the rest of the ceviche.
- Meanwhile slice mango, pepper and red onion and add to a bowl. After about 15 min, add fish and top with more lime juice and olive oil. Season with tajin, salt and pepper.
The chips:
- Cut tortillas into 6 triangle wedges. Meanwhile heat oil in a deep pan. There should be about 1/4 inch of oil.
- Take a tiny piece of tortilla and add to your oil to really know when your oil is hot (unless you have a thermometer, which should read around 350). When the test tortilla is sizzling, your oil is ready and you can start putting in your triangles.
- Fry for about 3 min or until they start to brown on both sides. Transfer to a plate that is lined with a paper towel.
- Immediately add on your seasonings while the oil is still wet so that they stick. Enjoy!
