Sea Bass Ceviche - CAPATRITI

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.

EXPLORE OTHER RECIPES

Gnocchi with Arugula Pesto
Twice Fried Salt & Pepper Wings
Chipotle Mayo & Zucchini Chips
Long Roasted Eggplant
Fresh Ricotta & EVOO Tartine
Slow Roasted Salmon with Harissa (really olive oil poached salmon)