Chilean Sea Bass Ceviche


Yields 6 portions


1 lb. Chilean sea bass filet
5 oz. red bell peppers, diced
5 oz. celery, diced
1 oz. chopped oregano
10 fl.oz. coconut milk
6 oz. cucumbers, diced
4 oz. red onions, diced
10 chiles de arbol, chopped and fried
½ c. salad oil
1 qt. lime juice
1 c. water
1 cilantro, chopped
salt & pepper to taste
pickled red onions (optional garnish)


1. Cut sea bass into small pieces, and marinate in the lime juice (diluted with water) for 2 hours.
2. In a non-reactive metal bowl, mix all the solid ingredients except the pickle onions.
3. Add the oil, and coconut milk and the salt & pepper to taste.
4. Drain the fish, leaving 15% of the juice.
5. Fold the fish into the rest of the ingredients with a rubber spatula, gently and careful not to break the fish into pieces.

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