Black Sea Bass Ceviche

With chilled horseradish broth

Black Sea Bass Ceviche With Chilled Horseradish BrothZach Stovall

Ceviche requires the freshest fish (in this case, black sea bass) you can find, and calls for a marinade of fresh lemon and lime juices for curing. The acid in the citrus starts to cook the sea bass, changing its texture in the process and resulting in a delectable and refreshing dish, enhanced by the spice of the chilled horseradish broth.


Sea Bass Ceviche

  • Two 2-pound black sea bass (should result in four 4-ounce fillets)
  • 1 Honeycrisp apple (or equivalent)
  • 1 avocado, small
  • 1 cup assorted radishes
  • 1 red onion, small
  • 11⁄2 limes
  • 11⁄2 lemons
  • 4 tablespoons extra virgin olive oil
  • Salt to taste

Horseradish Broth

Make broth 24 hours before and refrigerate

  • 1 cup warm water
  • 3 cups ice
  • Horseradish (1 pound after peeling)
  • 3 tablespoons salt
  • 3 tablespoons sugar
The ingredientsZach Stovall
Step 3Zach Stovall
Step 3Zach Stovall
Step 4Zach Stovall
Step 4Zach Stovall
Step 6Zach Stovall
Step 6Zach Stovall


  1. Peel horseradish (until no brown spots are left) and place in a bowl with 1 cup warm water, then dissolve 3 tablespoons of sugar and 3 tablespoons of salt.
  2. Add 2 cups ice and microplane 1 pound of the peeled horseradish, then remove any excess and refrigerate overnight. If horseradish is too strong, dilute with more of the sugar-and-salt water before refrigerating.
  3. Squeeze a lemon and a lime through a fine sieve, mix well, and citrus-cure the sea bass fillets by dipping them in the lemon and lime juices and letting them marinate a few minutes before slicing the fish thin.
  4. Slice radishes, apple and onion thin with a mandoline, squeeze the half lemon and half lime, add olive oil, and mix in a bowl with the fish.
  5. Remove horseradish broth from the fridge, strain over ice in a bowl, and season with some lemon juice.
  6. Peel and slice avocado, sprinkle a little salt into serving bowls, and divide avocado and ceviche into portions. Then pour finished horseradish broth over each portion and serve.
Brandon McGlamery is head chef and partner of Luma on Park and Prato in Winter Park, Florida and Luke's Kitchen & Bar in Orlando, Florida, as well as the author of "9 Courses."Zach Stovall

For more fish recipes, visit our page dedicated to cooking your catch.