Return to Content

Striped Bass and Orange Ceviche

Striped Bass and Orange Ceviche
0 votes, 0.00 avg. rating (0% score)
by in Mar 2007

Total Time: 15

Yield: 4 servings

Ingredients:

  • 1/2 pound fresh striped bass fillet (or other firm white fish), cut into 1/4-inch cubes
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 4 to 5 navel orange segments (pith removed)
  • 1 jalapeño or other fresh hot pepper, minced
  • 2 tablespoons minced red onion
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon sugar
  • Kosher or sea salt and freshly ground black pepper, to taste
  • Garnish: cilantro sprigs

Instructions:

In a medium nonreactive bowl, combine all ingredients thoroughly but gently. Marinate, covered and refrigerated, 30 to 60 minutes or longer (but not more than 8 hours).
Scoop ceviche into small bowls, garnish with cilantro sprigs, and serve with tortilla chips.
Updated Monday, February 12th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111