Sea Bass Ceviche with Hibiscus – 20-Minute Recipe
A refreshing ceviche that pairs delicate sea bass with the floral tang of hibiscus and the creamy richness of coconut milk. Lime juice brightens the broth while thinly sliced red radish adds a crisp bite, and edible flowers provide a colorful garnish for an elegant, light dinner.
Recipe by Les Recettes de Maman· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 7 1/10 oz sea bass fillet
- 0.42 cup coconut milk
- 0.42 cup hibiscus infusion
- 1 fl oz lime juice
- 1 4/5 oz red radish
- 0.18 oz edible flowers
- a pinch salt
- a pinch pepper
Instructions
- 1Pat the sea bass fillet dry, remove any skin, and cut it into 1‑cm dice.
- 2Place the diced fish in a non‑reactive bowl and set aside.
- 3In a separate measuring cup, combine the coconut milk, hibiscus infusion, and freshly squeezed lime juice; stir until evenly mixed.
- 4Pour the liquid mixture over the fish, gently tossing to ensure every piece is coated.
- 5Add the thinly sliced red radish to the bowl and give a brief stir to distribute evenly.
- 6Season with a pinch of salt and pepper, mixing gently so the seasoning is evenly distributed.
- 7Scatter the fresh edible flowers over the ceviche and give one last gentle toss.
- 8Cover the bowl with plastic wrap and refrigerate for 15–20 minutes, allowing the fish to turn opaque and the flavors to meld.
- 9Spoon the chilled ceviche onto serving plates, garnish with additional edible flowers if desired, and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Uniform dice
Cut the sea bass into 1‑cm dice.
Use a non‑reactive bowl
Prepare the fish in a non‑reactive bowl.
Chill covered
Cover the bowl and refrigerate for 15–20 minutes until the fish turns opaque.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Sea Bass Ceviche with Hibiscus, Tiger Milk Coconut & Red Radish?
- About 20 minutes in total: 15 minutes of prep and 5 minutes of cooking.
- How many servings does this Sea Bass Ceviche with Hibiscus, Tiger Milk Coconut & Red Radish recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Sea Bass Ceviche with Hibiscus, Tiger Milk Coconut & Red Radish recipe come from?
- It was shared by Les Recettes de Maman on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.