Striped Bass and Orange Ceviche

0.00 avg. rating (0% score) - 0 votes

Striped Bass and Orange Ceviche

Total Time: 15
Yield: 4 servings

Ingredients

  • 1/2 pound fresh striped bass fillet (or other firm white fish), cut into 1/4-inch cubes
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 4 to 5 navel orange segments (pith removed)
  • 1 jalapeño or other fresh hot pepper, minced
  • 2 tablespoons minced red onion
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon sugar
  • Kosher or sea salt and freshly ground black pepper, to taste
  • Garnish: cilantro sprigs

Instructions

In a medium nonreactive bowl, combine all ingredients thoroughly but gently. Marinate, covered and refrigerated, 30 to 60 minutes or longer (but not more than 8 hours).
Scoop ceviche into small bowls, garnish with cilantro sprigs, and serve with tortilla chips.
Comments

Leave a Comment

Enter Your Log In Credentials