Black Sea Bass Ceviche Tacos

We partnered with Jackie of @Jackiecooksanddrinks to create a special summer sendoff! This recipe includes fresh local sea bass, fresh limes, jalapeños, tomatoes, and more. It’s prepared easily, without cooking — and makes for a wonderful addition to a summer meal, snack, or party!


  • 1 lb, black sea bass; skin removed and chopped into bite sized pieces
  • 1/4 cup fresh lime juice, from about 4-6 limes (Tip: warm them up in the microwave for 20 seconds to get the most juice out of the citrus)
  • ½ red bell pepper, diced
  • 3 cloves of garlic, finely minced through a garlic press
  • ½ cucumber, diced
  • ½ a jalapeno, deseeded and diced finely
  • 1 cherry pepper, deseeded and diced finely
  • ½ cup cherry tomatoes, chopped
  • 1 tsp sriracha, or another similar hot sauce
  • 1 tsp kosher salt
  • Crisp lettuce, julienned for serving
  • Yuzu olive oil for finishing (optional)
  • Soft taco shells


  1. Place the chopped peppers, cucumber, tomatoes, garlic, sriracha, lime juice, and salt in a big bowl. Place in the fridge to chill.
  2. Let chill for 30-45 minutes so the fish can cook. When the fish is done, it will become a bit opaque in color. Don’t over “cook” it or the fish may get chewy.
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