Striped Bass Ceviche

Recipe by: Stefanie Sacks, MS, CNS, CDN

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Serves 4

INGREDIENTS

  • 1.5 lbs. striped bass fillet, dice

  • 6. limes, juiced

  • 1 teaspoon salt

  • 1/4 cup scallions, thinly sliced

  • 1/4 cup grape tomatoes, quartered

  • 1/2 teaspoon jalapeno, minced

  • 1/2 cup cilantro, rough chop

  • 1 tablespoon extra virgin olive oil

DIRECTIONS

  • To clean fish, douse fillets with lemon and salt, then rinse under cold water. Place on a clean, dry side towel or layered paper towel. 

  • Toss all ingredients in bowl and mix gently but thoroughly.

  • Cover bowl with plastic wrap (or other wrap) and let sit in fridge for 30 minutes or up to one hour.

  • Mix again and add salt as needed.

  • Serve “naked” or with tortilla chips or crackers.