Sea Bass Ceviche Tostada Recipe

Delicate sea bass cured in lime juice and layered on a tostada with spicy mayo, cucumber, avocado, and an Asian inspired sauce.

📝 Ingredients

• 1 pound Chilean Sea Bass Filets
• 1 teaspoon Kosher Salt
• 1 cup Lime Juice ((divided))
• 8 Corn Tostadas
• 1 Cucumber (thinly sliced)
• 1 Avocado (thinly sliced)
• 2 tablespoon Lime Juice
• 2 tablespoon Coconut Aminos (*see notes)
• 1 teaspoon Fish Sauce
• ½ Shallot
• 1 tablespoon Cilantro ((Chopped))
• 1 tablespoon Chives or Green Onions ((Chopped))
• 1-5 Thai Red Chilies (or chili pepper of your choice.)
• ⅓ cup Mayonnaise
• 1 tablespoon Siracha ( or hot sauce or your choice)

👨‍🍳 Instructions

1. 1--- Ceviche ---
2. 2If using frozen sea bass, remove and allow fillets to slightly thaw.
3. 3Use a juicer or citrus press to squeeze limes until you get about 1 cup of juice.
4. 4Slice Sea Bass into ½ inch pieces and place in a glass or ceramic bowl.
5. 5Season fish with salt and cover with ¾ cup of lime juice. Stir to combine and make sure all of the fish is submerged in the lime juice.
6. 6Place in the refrigerator to cook for 30 minutes. I've left it up to 2 hours, but the longer the fish cooks in the lime juice the more rubbery it may get.
7. 7--- Sauce ---
8. 8Add lime juice, coconut aminos, and fish sauce to a small bowl. Then add diced shallots, chives, cilantro, and chili peppers. Mix to combine and set aside.
9. 9--- Spicy Mayo ---
10. 10Combine mayonnaise with sriracha or hot sauce.
11. 11--- Assemble Tostadas ---
12. 12Thinly slice a cucumber and Avocado.
13. 13After 30 minutes drain the sea bass ceviche and place it back into the bowl.
14. 14Spread a thin layer of spicy mayo on a tostada. Layer with the cucumber and avocado slices. Add the sea bass ceviche and top with the sauce.