Sea Bass and Tomato Ceviche
A refreshing Peruvian-inspired ceviche featuring fresh sea bass and heirloom tomatoes in a citrusy leche de tigre sauce made with passion fruit juice, lime juice, and aromatic vegetables. This bright and zesty dish perfectly balances the delicate fish with spicy habanero and fresh herbs.
Ingredients
- •¼ whole medium red onion
- •1 stalk large celery
- •2 cloves garlic
- •¼ whole habanero chile
- •1 tablespoon ginger
- •½ teaspoon sugar
- •1 tablespoon kosher salt
- •⅓ cup fresh cilantro
- •1 pound sea bass fillet
- •½ cup passion fruit juice
- •½ cup fresh lime juice
- •1 pound mixed heirloom tomatoes
- •whole or cut into wedges
- •microgreens
Cooking Instructions
- 1.
Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
60 min
- 2.
Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
15 min
- 3.
Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your "leche de tigre"). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.
10 min
- 4.
Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.
5 min
