Skip the cooking this summer with this fresh and delicious Sea Bass Ceviche recipe! It's allergy friendly, grain free, and low carbGrain free, dairy free, low carb, pescatarian; Free of: tree nuts, peanuts, soy
Prepare the fish marinade by mixing together the lime zest, lime juice, salt, sugar, hot sauce (or minced hot peppers), and garlic in a ziploc bag.
Cube your sea bass into cubes about 3/4-inch each and place in the bag with the marinade. Mix together well so everything is coated, and let rest in the fridge for 30-45 minutes (marinade your fish less time if you like it softer and more rare, more time if you prefer it more opaque).
While the fish is marinating, prepare the cucumber, tomatoes, cilantro, and chives and place in a large bowl.
Once the fish is done marinating, place the fish in the bowl along with a few Tablespoons of the marinade liquid.
Toss together the veggies, the fish and a little marinade (as little or as much marinade as you prefer), the avocado, additional salt, pepper, Creole seasoning, and hot sauce to taste.
Serve immediately. You can serve this with tortilla chips or by itself. Store this in an airtight container 1 day, best if consumed on the day it's made.
*I don't use a lot of fresh hot peppers in my recipes due to my IBS, so I used a little bit of hot sauce in this recipe instead. But you can use chopped hot peppers in this recipe if you prefer, the amount you use will depend on your preference.