Tiger’s Milk Sea Bass Ceviche with Quinoa Salad | DonalSkehan.com, A fresh and vibrant traditional recipe from South America.
  • light-meals

Tiger’s Milk Sea Bass Ceviche with Quinoa Salad

September 06

Seafood was certainly on the menu during a recent trip up the Californian coast and while “poke” a Hawaiian raw fish salad may be the cured fish dish of the day, I’m still in love with ceviche. The idea of fish marinated in fruit juice might seem like an odd combination but ceviche is having a moment, and rightly so. It relies on the acidity of lime to cure the fish and infuse it with intense flavour. With only a handful of ingredients, the results are fairly impressive.



  • serves Serves 4
  • time 30 mins


  1. 1. Slice the fish into 2cm cubes, place in a bowl and season with sea salt. Let sit for 2–3 minutes before adding the chillies, lime and orange juices. Leave to marinate in the fridge for 10 minutes. Add the red onion and coriander to the bowl and toss to combine.
  2. 2. Cook the quinoa until tender and then spread out on a shallow dish to cool. When cool squeeze over the lime juice and mix through the remaining salad ingredients. Season with sea salt to taste.
  3. 3. Serve the ceviche in individual portions with the quinoa salad on the side.

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600g sea bass fillets, skinned and pin- boned

2 green chillies, finely chopped

Juice of 3 limes

Juice of 1 orange

1⁄2 red onion, finely sliced

Large handful of coriander, roughly chopped

Sea salt

For the quinoa salad:

200g quinoa

Juice of 1 lime

1 cucumber, deseeded and sliced in half moons

250g cherry tomatoes, diced

1 avocado, roughly diced

Large handful of mint leaves, roughly chopped

Large handful of coriander, roughly chopped

You'll Need

Mixing bowl

Medium saucepan

Shallow dish