Sea Bass Ceviche layered on a tostada with spicy mayo, cucumber, avocado, and an Asian inspired sauce.
In Mexico you'll find fish ceviche with most of the ingredients mixed in with the fish, like my recipe for Ceviche de Pescado.
However, for this recipe I took inspiration from my foodie friend, Nadia, aka Food My Muse. She makes a similar tostada with scallops, but I wanted to put my own spin on it.
Why You'll Love This Recipe
If you love Ceviche and Sushi, then this Sea Bass Ceviche tostada is a fusion of those flavors!
The layered flavor components of the spicy mayo and Asian sauce bring so much flavor to this delicate cut of fish.
Sea Bass is a pricier cut of fish and nice for an upscale meal at home. I promise it will still be way cheaper than dining out at restaurant.
Ceviche requires no heat, making it a cool meal to enjoy during the Summer time.
For the ceviche component you will need the following:
- Chilean Sea Bass Fillets (I use a frozen fish from Costco)
- Lime Juice (Squeezed fresh, don't use the bottled stuff)
- Kosher Salt
For the Asian sauce you will need:
- Lime Juice
- Coconut Aminos (or Tamari)
- Fish Sauce
- Chili Peppers
This seems like a lot of ingredients, but the 3 sauces I always have in my fridge for Asian cooking. All of these ingredients can be found at a local grocery store.
How to Make the Ceviche
Use a juicer or citrus press to squeeze limes until you get about 1 cup of juice. The amount of limes will depend on their size and how juicy they are. I used about 10 limes.
For frozen Sea Bass Filets, allow them to thaw slightly. I find it easier to make thin slices when the fish is slightly frozen.
Slice Sea Bass into ½ inch pieces and place in a glass or ceramic bowl.
Season fish with kosher 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. Save the remaining lime juice for the sauce or add more if the fish isn't submerged.
Place 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.
How to Make the Sauce
This sauce is drizzled on top of the sea bass and brings a salty, sour, and spicy component to the tostada. The herbs also add flavor and a pop of freshness.
Add lime juice, coconut aminos, and fish sauce to a small bowl. Then add diced shallots, chives, cilantro, and chili peppers.
If you want the sauce less spicy, use a jalapeno and remove the seeds.
Assembling the Tostada
I'm using store bought tostadas, but you can make your own by baking corn tortillas until they get crispy.
They base layer is a spicy mayo, which is just mayonnaise and siracha, or hot sauce of your choice.
Then add thinly sliced cucumbers and avocado.
Drain the sea bass from the lime juice and add it to the tostada. Top the tostada with the spicy herb sauce and enjoy!
Frequently Asked Questions
The Sea Bass Ceviche is best eaten the same day for optimal freshness. In the event you have leftovers, drain the lime juice from the fish and store in the refrigerator up to 1 day.
Yes! You can use any white fish like cod, tilapia, haddock, or halibut.
You can use the ceviche and all the components in a salad or lettuce wrap. Make a Poke bowl with rice, mixed greens, the ceviche and sauce.
Want more no-cook meals, check these out:
Sea Bass Ceviche Tostada Recipe
- 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
- If using frozen sea bass, remove and allow fillets to slightly thaw.
- Use a juicer or citrus press to squeeze limes until you get about 1 cup of juice.
- Slice Sea Bass into ½ inch pieces and place in a glass or ceramic bowl.
- Season 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.
- Place 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.
- Add 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.
- Combine mayonnaise with sriracha or hot sauce.
- Thinly slice a cucumber and Avocado.
- After 30 minutes drain the sea bass ceviche and place it back into the bowl.
- Spread 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.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
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