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Sea Bass Ceviche + Sea Salt Fonio Chips

Prep Time
35
min.
Cook Time
-
min.

April 15, 2021 by Max Baroni

Summer is approaching, and this recipe hones in all the things we love about homemade ceviche. It’s incredibly fresh, easy to make, and just the right amount of refreshing. Ceviche can be made with fresh or frozen + thawed fish, and if you live by the sea, check in with your local fishmonger for the catch-of-the-day. Don’t buy anything that’s thawed and prepackaged, you want your fish to smell like the sea and spring back a little when you press your finger into it. We make ours with anything from: seabass, cod, mahi mahi, salmon, or tuna.

Ceviche isn’t complete without a crunchy snack to scoop it all up. The subtle crunch of a lightly seasoned Fonio Chip, with hints of nutty and crispy goodness, is the perfect vehicle for this spicy and citrusy ceviche. Leafy coriander, onion, and jalapeño bring out the best flavors from freshly lime-cured fish.

*Be sure to check with your provider that the fish is up to grade and can be consumed raw (if you’re not a raw fish lover, this recipe can be equally enjoyed with poached shrimp).

Ingredients

Serves 4 people
    • ¾  pound sea bass, or firm fish of your choice, fresh or frozen + defrosted (sushi grade)
    • ½  large red onion, finely chopped
    • jalapeño, seeded and finely chopped
    • limes, juiced
    • ripe avocado, roughly scooped
    • pinch chili powder
    • ½  cup chopped cilantro
    • cup cherry tomatoes, halved
    • Salt + freshly ground black pepper

      Preparation

      • 01 .  

        Wash and dry the fish then remove any skin by using a sharp knife and gliding it between the fatty barrier and the exterior scales, pushing away from you parallel to the cutting board (you never want a knife coming directly towards you). Discard the flesh, or crisp it in an air fryer or oven for a delicious salty snack.

      • 02 .  

        Cut fish into 1 inch cubes and set aside.

      • 03 .  

        In a large bowl, mix fish with the onion, jalapeño, and lime juice and toss gently. Refrigerate for about 15 minutes before moving on.

      • 04 .  

        Remove bowl from the fridge and add the avocado, chili powder, cilantro, cherry tomatoes, and salt + pepper.

      • 05 .  

        Gently fold all ingredients together and serve with Sea Salt Fonio chips.



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