Best Chilean Sea Bass Ceviche Recipes

Pan Seared Chilean Sea Bass image

Provided by Traci The Kitchen Girl

Time 15m

Number Of Ingredients 5

1 pound Sea Bass (skin on or off)
1 tablespoon Olive Oil
pinch Sea Salt
pinch Black Pepper
optional 1/2 cup Chimichurri, see recipe footnotes

Steps:

Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
Transfer the filet to a plate and allow to rest a few minutes.
Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).

Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg

Sea Bass Ceviche image

Provided by sassafrasnanc

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb filet of fresh sea bass, cut into 1/2-inch cubes
1/2 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/4 cup red onion, chopped
1/4 cup red bell pepper, minced
1/4 cup parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
1/2 teaspoon sea salt, adjust to taste
1/4 teaspoon ground pepper, adjust to taste
1/8 teaspoon cayenne pepper (optional)

Steps:

Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
Add onions, red bell peppers, parsley, and cilantro. Mix well.
Cover and refrigerate for 2 hours before serving.
Add olive oil, salt and pepper to taste before serving.
Serve with crackers on lettuce.

Nutrition Facts : Calories 505.5, Fat 31.9, SaturatedFat 5, Cholesterol 93.1, Sodium 745.7, Carbohydrate 13.1, Fiber 1.6, Sugar 4.3, Protein 43

CHILEAN SEA BASS CEVICHE image

Yield 4 servings

Number Of Ingredients 17

Leche de Tigre
2 Tbsp chopped ginger
2 Tbsp chopped garlic
4 Tbsp roughly cut celery
1/4 red onion
1 sprig cilantro
2 oz. sea bass
1 cup lime juice
1 cup ice cubes
Sea salt to taste
Ceviche
8 oz skinless sea bass cut into cubes
1 cup Leche de Tigre
1 tsp chopped cilantro
1/4 red onion sliced thinly and rinsed
1 tsp sliced jalapeno
1 tsp minced garlic

Steps:

Leche de Tigre Blend the ginger, garlic, celery, onion, cilantro and sea bass. Slowly add the lime and blend untill you get a creamy consistency. Add ice cubes one at time, until the consistency is that of a heavy cream. Add salt and use immediately, or refigrate for up to 4 hours. Ceviche Combine the first six ingredients. Let stand at 10 minutes so the lime juice cooks the fish.