Striped Bass Ceviche
Servings 4
Ingredients
- 1 cup diced tomatoes
- 2 fresco chiles seeds removed and thinly sliced
- 1 small serrano chile pepper seeds removed and minced
- 2 scallions thinly sliced
- ¼ cup finely chopped cilantro
- Juice of 1 lemon
- Juice of 4 limes
- 2 teaspoons honey
- 2 teaspoons sea salt
- 1 pound fresh skinless striped bass or other firm white fish fillets, cut into a 1/2-inch dice
Instructions
- In a medium mixing bowl, combine the tomatoes, Fresno and Serrano chiles, scallions, cilantro, lemon and lime juice, honey and sea salt. Stir in the fish until coated. Cover and refrigerate for at least an hour (and up to 4), stirring every 20 minutes, until the fish is soft and opaque but not falling apart. Taste for seasoning.
- Serve the fish as an appetizer alongside tortilla chips or as part of a taco bar with some avocado.
Nutrition
Serving: 4g