Equipment
* optional
Ingredients
Ceviche Base
- 400 g sea bass fillet, skinless, pin-bones removed, sashimi-grade
- 180 ml lime juice, freshly squeezed
- 6 g sea salt, fine
Aromatics & Seasonings
- 75 g red onion, very thinly sliced
- 15 g serrano pepper, finely diced
- 2 g dried mexican oregano, lightly crushed between fingers
For Serving
- 200 g tortilla chips, crisp
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 354 kcal
- Protein
- 22 g
- Carbohydrates
- 40 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 816 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 41 mg
- Potassium
- 445 mg
- Calcium
- 82 mg
- Iron
- 1.4 mg
- Magnesium
- 91 mg
- Phosphorus
- 320 mg
- Zinc
- 1.2 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 5.6 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.2 mg
- Folate
- 21 mcg
- Water
- 141 g
Sources: USDA FoodData Central
Method
Using a dedicated fish cutting board to prevent cross-contamination, slice the ice-cold sea bass very thinly, about 3 to 4 millimeters thick, using a sharp slicing knife. Transfer the sliced fish into a non-reactive glass bowl. Wash hands and all surfaces thoroughly after handling the raw fish.
Season the sliced sea bass evenly with the fine sea salt and toss gently. Pour the freshly squeezed lime juice over the fish, ensuring the slices are completely submerged in the liquid.
Cover the glass bowl tightly and place it in the refrigerator at 4°C/39°F. Allow the fish to cure in the lime juice for 15 to 20 minutes.
Remove the bowl from the refrigerator. Add the thinly sliced red onion, diced serrano pepper, and crushed dried Mexican oregano to the curing fish. Gently fold the mixture together to distribute the aromatics.
Using a slotted spoon, transfer the ceviche onto a chilled serving platter, drizzling a couple of tablespoons of the curing liquid over the top. Serve immediately alongside crisp tortilla chips.
Chef's Notes
- Safety first: Because ceviche is technically raw fish cured in acid, you must source the highest quality seafood available. Ask your fishmonger for sashimi-grade sea bass, or utilize commercially flash-frozen fish to mitigate parasitic risks.
- Do not aggressively squeeze the limes down to the pith when juicing. The oils and compounds in the white pith can introduce an unpleasant bitterness to your delicate cure.
- Mexican oregano is botanically distinct from Mediterranean oregano, offering bright, citrusy, and earthy notes that perfectly complement lime and chilies. If you absolutely cannot find it, use a blend of standard oregano and a pinch of ground coriander.
- Keep everything cold. The fish, the bowl, and the serving platter should all be chilled to ensure the most refreshing and food-safe experience.
Storage
Refrigerator: 12 hours — Store in an airtight, non-reactive container. The texture of the fish will continue to firm up the longer it sits in the acid.
Troubleshooting
Fish has a tough, rubbery, or chalky texture
Cause: The fish was left in the lime juice marinade for too long, essentially overcooking it in the acid.
Fix: Cannot be fixed
Prevention: Strictly monitor the marinating time and do not exceed 25 minutes for thinly sliced fish.
Dish tastes metallic or bitter
Cause: The acidic lime juice reacted with a metal mixing bowl.
Fix: Cannot be fixed
Prevention: Always use glass, ceramic, or high-quality stainless steel bowls for curing ceviche.
Cultural Context
Ceviche is a foundational element of Mexican coastal cuisine, distinguishing itself from South American counterparts with its flavor profile. In Mexican variations, it is standard to find ingredients like serrano or jalapeño chilies, tomatoes, and aromatic Mexican oregano, often served alongside crispy tostadas or tortilla chips rather than sweet potato and corn.
