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Sea Bass Ceviche

Sea Bass Ceviche

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4 Sea Bass fillets from one of the Blue Island Fish Markets
Zest and juice of an orange
Zest and juice of a lemon
Zest and juice of 3 limes
2 g ginger (optional)
1/2 chilli pepper (optional)
For serving:
1 tablespoon olive oil
1/2 chilli pepper
Coriander leaves
Slices of lime

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Sea Bass Ceviche

  • Snack / Appetisers
Cooking Methods:
  • Portions: 8
  • Μέτρια


  • For serving:




Purchase the Sea Bass boned and filleted from one of the Blue Island Fish Markets. Ask for the skin to beremoved.

Cut the fillets into thin slices or into very small pieces. How long the fish is left in the marinade to cook will vary, depending on how big the pieces are. Ideally, cut it into thin slices of about 3 mm.

Place the slices in a bowl and add the zest and juice of the orange, lemon, lime and stir. Add the grated ginger, finely chopped chilli pepper and cover with plastic wrap (cling film). Make sure that the film touches the surface of the mixture, so that the fish is always immersed in the marinade.

Refrigerate for 20-30 minutes until it changes colour.

For serving:

Remove from the refrigerator and strain.

Transfer to a plate or small bowl and add the olive oil, chopped chilli, coriander, salt, pepper, 2 tablespoons of the marinade, lime slices and serve.

Bon appétit!


From Athena Loizidou



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