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Striped Bass and Orange Ceviche

Yankee Plus Dec 2015


by in Mar 2007
Striped Bass and Orange Ceviche
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  • 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


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

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