Sea Bass Ceviche Recipe

Ingredients:

For the Fish
• 8 ounces fresh sea bass, Chilean or Mexican sea bass are both great options
• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• Zest and juice of 3 limes, plus more as needed
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly cracked black pepper
To assemble
• 3/4 cup diced mango
• 1/2 cup diced cucumber
• 1/2 cup diced avocado
• 1/4 cup diced red onion
• 1/4 cup diced tomato
• 2 tablespoons chopped fresh chives
• 1/2 jalapeño, finely chopped

Instructions:

1. Cut the sea bass into small bite sized cubes (about 1/2 inch each) and transfer to a medium sized bowl. To the bowl, add the olive oil, orange juice, lime juice and zest, chives, kosher salt and freshly cracked black pepper. Gently stir to combine so all the fish is coated in the citrus juice. Cover and refrigerate for 2-3 hours.
2. After 2-3 hours the fish should look fully "cooked." This means that each piece of fish no longer looks raw then broken open. If the fish still looks slightly raw, cover and place back into the refrigerator for an additional hour. Drain the fish of the remaining juice and set aside.
3. In a clean bowl, toss together the mango, cucumber, avocado, red onion, tomato, jalapeño and more chives. Add the sea bass and toss to combine. Taste and season with additional salt, pepper or lime juice as needed. Serve immediately.

Recipe Source:whatsgabycooking