Latin American Sea Bass Ceviche Recipe – Chef Amir Thapa


For Curing: 20 Minutes

  • Sea bass – 2 fillets
  • Rock salt – 50gms
  • Lemon Zest – 1pc zested
  • Orange Zest – 1pc zested
  • Lemon Grass – 1/2pc fine chop


  • Lemon Juice – 1pc
  • Orange Juice -1pc
  • Jalapeno – 10gms
  • Finely chop shallot – 1pc
  • Chiffonade basil – few leaves
  • Red radish – 4 slices thin
  • White radish – 10gms

Methods of preparation:

  1. First gather all the required tools and equipment such as like mixing bowl, tasting spoons, blender, sieve, cutting board blue & green, rubber spatula, zester, chef knife, squeezy bottle, slicing knife and presentation plate.
  2. Secondly, Start first with curing a fish. Clean your fish filleting, deboning, and removing the outer skin. Then, take a rectangular container put all the ingredients mentioned above for curing a fish. Coat sea bass all over with the mixture and keep for 20 minutes at room temperature.
  3. Similarly, start to prepare the dressing with the ingredients mentioned above with an exact quantity to give a perfect taste. After that, Prepare avocado mousse with fresh avocado, salt, pepper, lemon juice.
  4. On forth, gather all the prepared mise en place on a table. Then, rinse your sea bass nicely to remove excess salt and citrus zest. Slice nice and thin slices of it.
  5. Take your presentation plate, start to arrange all the ingredients one by one on top of sliced sea bass.

Note: For Ceviche you can use any fish or seafood and can be made any dressing but always lemon or lime are the common ingredients of ceviche.

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