How to make Ceviche

Ceviche Recipes International

How to make Ceviche
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Sea Bass Ceviche (Ceviche de Robalo)

Ecuadorian Sea Bass Ceviche

(servings: 4 - 8) (Difficulty: Easy) (Prep Time: 25m) (Cook Time: 2 h) (Ready in: 2.25 h)


  • 2 pounds of fresh sea bass
  • 1 cup of red onion (chopped brunoise style)
  • 1/2 cup of key lime juice
  • 1 cup of tomatoes (chopped brunoise style)
  • 2/3 cup of tomato sauce
  • 1 garlic clove (minced)
  • 2 stalks of celery (finely chopped)
  • 1/4 cup of parsley (finely chopped)
  • 1/2 cup of fresh cilantro (chopped)
  • 1 Tbsp. salt (to taste)
  • Black pepper (to taste)


  • Step 1 - In a large pot, completely submerge the fish in boiling water for 45 seconds
  • Step 2 - Dry the fish and let cool to room temperature. Chop into medium sized cubes
  • Step 3 - Mix all of the ingredients in a large bowl and place in the refrigerator for 2 hours
  • Step 4 - Serve with garnishes of finely julienned celery and tomatoes.
  • Please take extreme caution when eating fish that has been boiled in water for less than 5 minutes. Raw fish tends to have higher levels of bacteria and live parasites.



Created - August 28, 2013