Black Sea Bass Ceviche Tacos
Overview
Fresh off the boat fish?
I gotchu.
I originally made this recipe for my friends over at New England Country Mart, and this is the perfect at home ceviche for those scared of making it!
It couldn’t be easier!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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1 lb, black sea bass; skin removed and chopped into bite sized pieces
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1/4 cup fresh lime juice, from about 4-6 limes (Tip: warm them up in the microwave for 20 seconds to get the most juice out of the citrus)
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½ red bell pepper, diced
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3 cloves of garlic, finely minced through a garlic press
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½ cucumber, diced
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½ a jalapeno, deseeded and diced finely
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1 cherry pepper, deseeded and diced finely
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½ cup cherry tomatoes, chopped
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1 tsp sriracha, or another similar hot sauce
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1 tsp kosher salt
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Crisp lettuce, julienned for serving
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Yuzu olive oil for finishing (optional)
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Street taco sized soft tacos, like these from Mission
Method
Place the chopped peppers, cucumber, tomatoes, garlic, sriracha, lime juice, and salt in a big bowl. Place in the fridge to chill.
This is a dish you don’t need to make ahead of time, so 30-45 minutes prior to serving, place the chopped fish into the bowl with all of the vegetables and lime juice. Place in the fridge, covered, for 30-45 minutes to let the fish cook a little and become a bit opaque in color. Don’t over “cook” it or the fish may get chewy.
Serve in the tacos, or by itself. Perfect for your next date night in!
Black Sea Bass Ceviche Tacos
Ingredients
- 1 lb black sea bass; skin removed and chopped into bite sized pieces
- 1/4 cup fresh lime juice, from about 4-6 limes Tip: warm them up in the microwave for 20 seconds to get the most juice out of the citrus
- ½ red bell pepper, diced
- 3 cloves garlic, finely minced through a garlic press
- ½ cucumber, diced
- ½ jalapeno, deseeded and diced finely
- 1 cherry pepper, deseeded and diced finely
- ½ cup cherry tomatoes, chopped
- 1 tsp sriracha, or another similar hot sauce
- 1 tsp kosher salt
- Crisp lettuce, julienned for serving
- Yuzu olive oil for finishing optional
- Street taco sized soft tacos, like these from Mission
Instructions
- Place the chopped peppers, cucumber, tomatoes, garlic, sriracha, lime juice, and salt in a big bowl. Place in the fridge to chill.This is a dish you don’t need to make ahead of time, so 30-45 minutes prior to serving, place the chopped fish into the bowl with all of the vegetables and lime juice. Place in the fridge, covered, for 30-45 minutes to let the fish cook a little and become a bit opaque in color. Don’t over “cook” it or the fish may get chewy.Serve in the tacos, or by itself. Perfect for your next date night in!