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Estancia Recipe

Coconut Lime Ceviche with Cape Cod Chips


    • 1½ lbs fresh sea bass fillet, skinned
    • 4 large juicy limes, juice and zest (of 2), finely grated
    • ½ shallot, finely diced
    • ¾ cup unsweetened coconut flakes
    • 1 small red bell pepper, cored, seeded, and finely diced
    • 1 small yellow bell pepper, cored, seeded, and finely diced
    • 1 serrano chili pepper, seeded and finely diced
    • 1 small bunch cilantro, chopped
    • Kosher salt
    • Freshly ground pepper
    • Cape Cod chips
    • Lime slices (for garnish)
  • Serves 6


    Pick through the sea bass fillet for any pin bones and discard. Cut away any visible blood spots and discard. Cut the fish into bite-sized pieces and place in a glass serving bowl. Add lime juice and toss well to mix. Cover and chill for about 15-20 minutes until the fish is white throughout. Do not over marinate or the fish will fall apart. Remove from the fridge and pour off the excess liquid. Add the diced shallot, lime zest, coconut flakes, diced bell peppers, serrano chili, and some salt and freshly ground pepper, stirring and tossing to thoroughly combine. Stir in the chopped cilantro and serve in a small glass cup with a lime slice garnish. Serve with potato chips on the side.

    For best ceviche, look for a semi-firm white fleshed ocean fish, such as sea bass, striped bass, grouper, sole, flounder, or cod. This ceviche is great served with salted potato chips.

Pair with:
Estancia Monterey County Chardonnay