Prep Time: 15 min. | Cook Time: 10 min.
Ceviche is one of my favorite dishes. It is light, bright, and full of flavor. The freshly cut vegetables against the soft textures of avocado and sea bass take my palette on an adventure through texture and flavor. The cooking magic happens once you add the lime juice, Sicilian Lemon Aged White Balsamic Vinegar, and Cilantro Onion Infused Olive Oil. The acidity cooks the fish within 5 to 10 minutes.
Ingredients
- Cilantro Onion Infused Olive Oil
- Sicilian Lemon Aged White Balsamic Vinegar
-
Black Pepper Sea Salt
- Chilean Sea Bass, cut into small cubes
- Onion, diced
- Garlic, minced
- Jalapeño, diced
- Avocado, diced
- Cherry Tomatoes, halved
- Green Onion, diced
- Cilantro, roughly chopped
- Lime juice
How it works...
1.
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Wash and dry produce. Dice the onion, mince the garlic, halve and deseed jalapeño. Make sure to deseed the jalapeño (unless you love heat). Halve the cherry tomatoes, dice the avocado and green onion, and roughly chop the parsley . Add ingredients into a large bowl.
2.
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Pat the Chilean Sea Bass dry. Make sure fish has been deboned and cut into small cubes. Add sea bass to bowl. Squeeze the juice of one lime into the bowl and toss gently a few times.
3.
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Add a heavy drizzle of Sicilian Lemon Aged White Balsamic and Cilantro Onion Infused Olive Oil. Add a large pinch of Black Pepper Sea Salt. Gently combine ingredients and let set for 5 to 10 minutes before serving.
