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Sea bass ceviche with avocado

Sea bass ceviche with avocado

Amount of people
4 Persons
Type of meal
Preparation time
20 minutes
Seafood included in this recipe
Fresh Sea Bass Fillet
  • 4 sea bass fillets (+/- 500 grams)
  • 2 extra-large ripe avocados
  • Juice 6 limes
  • Handful fresh coriander, chopped
  • Juice 2 lemons
  • 2 red chilli, finely sliced
  • 1 cucumber, finely diced
  • 1 punnet cress, snipped
  • 4 tbsp pomegranate seeds
  •  Extra-virgin olive oil to drizzle
  1. Whizz the avocados in the small bowl of a food processor with the juice of 2 limes, 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).
  2. 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.
  3. Spread the avocado mixture evenly onto 4 serving plates, then top with slices of fish. Scatter with the sliced chilli, red onion, cucumber, cress and pomegranate seeds, then finish with a drizzle of extra-virgin olive oil and freshly ground black pepper. Serve immediately.
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