Sea bass ceviche with avocado
20 Minutes
Serves : 2
Rich Source of Protein
This sea bass ceviche recipe makes an elegant summery starter than will impress your guests but only takes 20 minutes to make.
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  • 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


  • 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.

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