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Ceviche with shrimp and sea bass

This easy ceviche with shrimp with sea bass is fresh, full of flavour and will become a party hit!  It’s loaded with seafood marinated (and ‘cooked’) in citrus juice, crisp vegetables, creamy avocado and fresh herbs. 



  • 1 pound (454 g) filet sea bass, skin and pin-bones removed
  • 1 pound (454 g) 31-40 count small shrimp, peeled and deveined
  • 2 jalapeños, finely minced
  • 2 cups (470 ml) lime juice
  • 1 cup (240 ml) orange juice
  • 1 large red onion, finely diced
  • 4 cloves garlic, minced
  • Salt, to season
  • 2 sweet potatoes
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper, to season
  • 1 cup (240 ml) chopped cilantro
  • 2 ripe avocados, cubes
  • Corn tortillas, cut into wedges and toasted crisp, to garnish


  1. Dice sea bass into half-inch (one cm) cubes.
  2. In a large mixing bowl, combine fish, shrimp, jalapenos, lime juice, orange juice, onion, and garlic. 
  3. Season with salt.
  4. Marinate for two hours.
  5. Preheat broiler to high heat.
  6. Peel and cut the sweet potato into half-inch (1.25 cm) cubes, transfer to a bowl and toss with olive oil, salt, and pepper.
  7. Spread onto a sheet pan and broil for six to eight minutes, until lightly charred and soft.
  8. Cool completely.
  9. When the Ceviche is ready, drain off the excess juice and gently combine it with the cilantro, sweet potato, and avocado (reserving a bit of each to garnish).
  10. Serve chilled, garnish with reserved cilantro, sweet potato, and avocado, as well as tortilla crisps alongside for dipping and eating. Enjoy!

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