Seabass and Seabuckthorn Ceviche

Seabuckthorn Salsa (1 pint – 4 servings)

Sea Buckthorn Berries or Regalis Sea Buckthorn Preserve

150 g

Lime Juice

150 g

Ice

100 g

Ginger 

30 g

Lemongrass

25 g 

Celery

30 g

Turmeric

15 g

Habanero Chile

5 g

Garlic

3 g

Fish Sauce (Red Boat)

10 g

Flor de Sal de Cadiz

8 g

Using a blender, blend all ingredients until smooth and pass through a colander into a container, keep refrigerated until served.



 To Serve:

Gold Spotted Seabass or Rose Snapper

1 loin

San Diego Sea Urchin Tongues 

20 ea

Julienned Red Onion

1/4 cup

Chopped Cilantro (including stems)

1/4 cup

O-med Arbequiña Extra Virgin Olive Oil

2 tbsp 

Flor de Sal de Cadiz

As needed



To Assemble:

  1. Cut the fish into ½ X ½ inch cubes and place into a mixing bowl.
  2. Sprinkle fish with flor de sal and let sit for 5 minutes.
  3. Add onions and salsa, let the ingredients sit for 2 more minutes. 
  4. Serve ceviche into chilled bowls, pour a little olive oil over fish. 
  5. Garnish with cilantro and sea urchin tongues.
  6. Adding avocado slices and eating the ceviche with tostadas will make it even better :).