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Striped Bass Ceviche

Lauren Collins

First I shared my halibut recipe with you earlier this summer, and now I bring you an even more delicious ceviche recipe, made with freshly caught striped bass (because I know you all have stock in it right now!)

Made with diced jalapeño, onion, pepper, cilantro and avocado, this is so easy to make a great for a no-cook meal.

The first time I had striped bass ceviche was at Fishermen's View in Sandwich, and boy I have to tell you, I couldn't stop thinking about it!  What a great, fresh idea to use up striped bass!

But before we get started with this recipe inspired by FV, I just want to make sure we're all on the same page here - a striper is spelling one "p", got it? 😉


So back to the delicious striped bass ceviche that I am devouring as I write this post - ceviche is simply fish cooked in the acids of lime juice, rather than using heat.  The texture is firmer than when you bake it, and holds together really well without flaking all over the place.  

In my opinion I think this one is even better than the first one, but I say that about every dish I make more than once!  This recipe is different than the Halibut Ceviche, and a little less "citrusy".  Here's the recipe breakdown for you.

The Ingredients

For this striped bass ceviche, I used a lot more jalapeño, but added in creamy avocado at the end before serving to offset the spice (and you'll be surprised that it's not spicy to begin with).  I also added in diced vidalia onion, sweet bell pepper and fresh cilantro.

For the sauce, I used a mixture of 1 cup fresh lime juice, with a half cup of fruit juice.  I like to add in a sweet flavor to ceviche to balance out the lime and jalapeño flavor, and fruit juice, this one in particular, is perfect for that.

Side note - if you love rum punches but don't want all the sugar, my favorite is to pour some Malibu rum over ice, then fill the glass up with soda water, adding just a tablespoon or two of this fruit juice (you can also have this without the rum).  It's delicious served with this ceviche too!

The key to good ceviche in my opinion, besides adding in something sweet, is to make sure everything is really finely diced, including the fish.  Bigger chunks take longer to cook with the lime juice, and your fish will end up tasting too much like lime because it needed to soak in so much of it.  Keep the fish small, and it will cook quicker and taste lighter.

The Trick To Avocados

Avocados are tough, first they're hard as a rock, and the next minute they're so overly ripe they've turned black.  To get the perfect one, choose one at the store that is just slightly soft.  I remove the stem at the store, and if it's bright green underneath, you're good to go.  

Next, cut it in half lengthwise, and use a knife to remove the pit.  You can click here to see a great tutorial on how to do this safely.  

To dice it, leave the skin on and gently make cuts into the avocado, like the picture below, then remove the skin gently so you don't smash your diced avocado.

Once you assemble everything in a bowl, cover and refrigerate for 30 minutes to an hour.

Serving Your Ceviche

Before serving your ceviche, drain the lime and fruit juice out, and add in more of each to taste, including salt.

You can serve this with simple tortilla chips, or like in my last post, you can also serve them with patacones, which are fried plantains.  Either is delicious, although the chips are a lot less of a hassle!

Serve this cold for an appetizer or a light summer meal when it's too hot to cook.  It stores well in the fridge for one day, and is a great way to use up some of your freshly caught striped bass!

You can click here to print the recipe - enjoy!

What do you think?

Let me know by commenting below.

  1. Lauren – I’ve got a group of guys coming to Chatham this weekend for a tuna and striper trip. As we’ve been doing this for 25 years now, we actually have become fairly adept at cooking the catch at the end of the day saturday. Just went through all of your summer time posts. I’m making your stuffies tomorrow night at home (in Boston) to heat up later and then plan on doing the striper ceviche and one of the recipes for baked fish on Saturday (we’ll substitute what we catch). It’s the same trip every year – Friday night, lots of drinks. Saturday night, eat and head to bed early after a long day on the water. Looking forward to cooking these up – thanks for posting them. TH

    1. That sounds like a great weekend you have planned and delicious food to go with it! I’m pumped you’re trying the ceviche and stuffed clams recipes (two of my favorites), and my other favorites for baked white fish are the florentine and the linguica and pesto recipes. The lemon basil recipe is great too, and they all work well with just about any white fish 🙂 Happy cooking and tight lines this weekend, let us know how you make out!


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