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Sea bass ceviche with avocado

Name: Sea bass ceviche with avocado
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: 1 extra-large ripe avocado; Juice 3 limes; Handful fresh coriander, chopped; Juice 1 lemon; 2 fresh sustainable sea bass fillets; 1 red chilli, finely sliced; ½ cucumber, finely diced; ½ punnet cress, snipped; 2 tbsp pomegranate seeds; Extra-virgin olive oil to drizzle

Published: 7 Mar 18
Updated: 18 Mar 24

This sea bass ceviche recipe makes an elegant summery starter than will impress your guests but only takes 20 minutes to make.

Want more starter recipe ideas? These our very best starters designed to impress.

Easy
February 2018

Test kitchen approved

Serves 2
Hands-on time 20 min

This sea bass ceviche recipe makes an elegant summery starter than will impress your guests but only takes 20 minutes to make.

Want more starter recipe ideas? These our very best starters designed to impress.

Nutrition: per serving

Calories: 534kcals
Fat: 40.3g (8.1g saturated)
Protein: 33.4g
Carbohydrates: 6.1g (6.1g sugars)
Fibre: 6.4g
Salt: 0.3g

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Ingredients

1 extra-large ripe avocado
Juice 3 limes
Handful fresh coriander, chopped
Juice 1 lemon
2 fresh sustainable sea bass fillets
1 red chilli, finely sliced
½ cucumber, finely diced
½ punnet cress, snipped
2 tbsp pomegranate seeds
Extra-virgin olive oil to drizzle

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Method

Whizz the avocado in the small bowl of a food processor with the juice of 1 lime, half the coriander and a pinch of salt and pepper (or mash the avocado in a bowl, then stir in the other ingredients, finely chopping the coriander first).
Put the remaining lime juice and the lemon juice in a non-reactive (glass or ceramic) bowl. Season the fish with salt, then slice as thinly as you can using a sharp knife and add to the citrus juice. Leave for 10-15 minutes until the flesh is opaque.
Spread the avocado mixture evenly onto 2 serving plates, then top with slices of fish. Scatter with the sliced chilli, cucumber, cress and pomegranate seeds, then finish with a drizzle of extra-virgin olive oil and freshly ground black pepper. Serve immediately.