Ingredients
- 1 pound sea bass fillet, 1-inch dice
- 1 cup lime juice
- 1 clove garlic, minced
- 1/2 cup diced red onion
- 1 cup diced tomatoes
- 4 serrano chiles, seeds and ribs removed, diced
- 1/2 cup roughly chopped cilantro
- 1 cup peeled and diced cucumber
- 1/2 teaspoon oregano
- Salt
- 1 avocado, peeled, seed removed, sliced
Directions
In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.
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By MrDeuces
on March 15, 2011
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Authentic.... flavorful.... and a great summer dish.... I use tilapia as it is often a little less expensive and more readily available. Plus it soaks up the flavors so well..... Pairs well with a dark mexican beer.....
By gvnnlp_12757650
Stockton, 43
on June 20, 2010
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This is an authetic Baja ceviche recepie just like mom makes(we're from Baja. Great balance of flavors it was missing nothing, follow the recepie or you can add shirmp you can't miss. Pile high on a tostda a dash of hot sauce like tapatio a cold mexican beer and hear the ocean splash against the arco in Cabo.
By Sweet Sarah C
Champaign, IL
on May 01, 2010
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This is very similar to the way I usually make ceviche, but with a few additional ingredients, so I thought I'd give this a try for a change of pace. This is the first time I've included cucumber, oregano, and avocado. It was quite good. I definitely liked the addition of the avocado. At first I couldn't decide if the cucumber was adding much to the mix of flavors. But, now I'm thinking that the cucumber adds to the freshness of the dish and counterbalances some of the heat from the serrano chiles. I'll definitely use this recipe again. Other notes: I used 2 cloves of garlic instead of 1, and 3 serrano chiles instead of 4, but that's the beauty of ceviche - it can be so easily tweaked to individual taste.
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