Appetizer: Ecuador – Ceviche de róbalo (Ecuadorian-style sea bass ceviche with tomato and avocado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 0 min

Additional 15 min

Total 22 min

Ingredients

- 1 lb (450 g) sea bass fillet, cut into 1/2-inch (1 cm) pieces
- 1/2 cup (120 ml) freshly squeezed lime juice (about 5–6 limes)
- 1 cup (160 g) tomato, finely chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 ripe avocado, sliced
- 1/2 tsp (3 g) kosher salt, or to taste
- Freshly ground black pepper to taste

Instructions

1. Place sea bass pieces in a glass bowl and cover with lime juice; refrigerate and let cure 10–15 minutes until fish turns opaque and firms.
2. Drain off most of the citrus, then add chopped tomato, sliced red onion and cilantro; season with salt and pepper and mix gently.
3. Let the combined ceviche rest chilled 2–3 minutes to marry flavors, then fold in or top with avocado slices.
4. Serve chilled in small bowls or on tostadas if desired.