Sea Bass Ceviche
INGREDIENTS
- 1 fillet sea bass
- ¼ cup red onion, diced
- 1 jalapeño, seeded & diced
- 3 cherry tomatoes, chopped
- 2 tbsp. Capatriti® EVOO
- 1 lemon, juiced
- 1 lime, juiced
- Pinch of salt
Directions
Slice the sea bass in long strips and place in medium-size bowl with onion, jalapeño and tomatoes. Cover in a mixture of the two juices and refrigerate for 20 min.
Plate the fish and drizzle with EVOO. Salt to taste. Share.
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