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.
Sauce
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.
Spicy Mayo
Combine mayonnaise with sriracha or hot sauce.
Assemble Tostadas
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.
Video
Notes
*If substituting soy sauce or tamari for the coconut aminos, use less since they have more sodium. Start with 1 tablespoon.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.Ceviche de PescadoCitrus Shrimp Ceviche
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.