Easy White Seabass Ceviche

Posted on October 16, 2023 by The Local Fish Team

White Seabass is a highly-migratory species that arrives in our waters around summer and stays through early fall. They feed on schools of squid, so it’s safe to say that if you locate a large group of squid that the White Seabass won’t be too far behind. This highly-seasonal fish is well regarded as a delicious option with its sweet and mild flavor and soft, flaky texture. When it’s fresh off the boats, we like to eat it marinated as part of a simple ceviche. This recipe comes together quickly and can be made ahead.  

Ready in 20 minutes 
Serves 4-6 people as a snack 

• ¼ cup freshly-squeezed lime juice
• ¼ teaspoon sea salt plus more to taste
• 1 (10-ounce) piece fresh White Seabass
• 1 small cucumber
• 1-2 ripe avocados
• ½ green jalapeño
• ¼ bunch fresh cilantro (leaves and stems)

STEP 1 Stir together the lime juice and salt until the salt dissolves into the citrus. Remove the fresh Seabass from the fridge and cut into ½-inch chunks, removing any bones. Stir chunked fish into the marinade until thoroughly combined and return to the fridge, covered. 

STEP 2 While the fish marinates, prep the vegetables. Dice the cucumbers and avocados. Mince the jalapeño. If you don’t like it spicy, you can remove the seeds. Finely chop the cilantro (stems and leaves). 

STEP 3 Remove marinated fish from the fridge and stir in prepped veggies. Adjust seasoning to taste. Return finished ceviche to the fridge, covered, and leave to marinate for at least 30 minutes before serving. Finish with flaky salt such as Maldon right before serving and serve with high-quality corn chips or tostadas. Ceviche will last in the fridge for up to three days.