Sea Bass Ceviche


  • 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


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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