Seabass Ceviche recipe

One of Chef Alex's favourite summer recipes, Seabass Ceviche is a delicious treat with refreshing ingredients.

We asked Chef Alex to put together the ingredients and method so you can follow at home.


250g diced seabass fillet (skin off)

25g red onion, sliced

30g jalapeno peppers, diced

27g cucumber, sliced

75g avocado, diced

30g red chilli, diced

One bunch of coriander, chopped

One bunch of parsley, chopped

Juice of three limes

30ml wasabi and soy dressing (recipe below)

Coriander cress

Keta caviar

Fried plantain crisp

A pinch of Maldon sea salt

2 tbsp of grapeseed oil

1 tbsp soy sauce

1 tbsp grated wasabi

1tsp lemon juice

A pinch of sugar

20g toasted sesame seeds

To make the dressing, add all the ingredients into a mixing bowl and whisk together, adjusting the seasoning if needed.


1. Add your diced seabass fillet into a mixing bowl and add the juice and zest of two limes and Maldon sea salt. Mix for about 30 seconds until the outside of the seabass just starts to turn opaque.

2. Next, add the wasabi dressing to the bass, then add the cucmber, avocado, red onion, jalapenos, mix well and add a little more dressing to blend together. 

3. Lastly, add the diced chilli and chopped herbs, adjusting the seasoning or acidity if needed.

4. For the plantain, peel the skin off like a banana, you may need a spoon to assist. On a mandolin, slice into thin strips directly into the fryer, cook for about three minutes at 150oc until golden. Once cooked, remove from the fryer and leave to cook on a tray and sprinkle with smoked paprika.

5. Divide the mixture between four bowls, top with Keta caviar and coriander cress, serve with plantain chips and a wedge of lime.