Black Sea Bass Ceviche

by Sarah Hibler

When making ceviche, it's important that the fish is as fresh as possible, preferably caught the same day. Other local Vineyard fish that could be substituted for the sea bass include striped bass, fluke or flounder.


  • 2 bulbs fennel
  • 1 1/2 pounds fresh sea bass
  • 3 cloves garlic
  • 1/2 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • Maldon salt and fresh cracked pepper
Black Sea Bass Ceviche

Gabriela Herman

Slice bass into very thin pieces. Shave fennel and garlic as thin as possible with a mandoline. Arrange bass, fennel and garlic on a plate. Drizzle with olive oil and lemon. Finish with a sprinkle of Maldon salt and fresh cracked pepper.

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Yield: 6 servings