Sea bass ceviche

Fresh and delicious, this recipe is perfect for lunch, an aperitif, or a dinner party. Pair it with a Chablis its freshness is a perfect match for this dish. 

List of ingredients

Serve 2 :

150 g sushi grade sea bass
1 grapefruit
3 limes
1 large tomato, seeds removed
1/2 red onion
1 green chilli 
Handful of coriander

  • 3 sur 4

Sommelier’s tip


The vibrant citrus notes and minerality of a Chablis are perfectly in line with this dish. The addition of grapefruit adds warmth to the ceviche and the green chilli pepper give a little kick in every mouthful. A fresh and lively Chablis is the perfect pairing for this recipe! 


1 - Thinly slice the sea bass into thumb-sized pieces & lay on the bottom of 2 bowls.


2 - In a bowl juice 1/2 grapefruit & 3 limes. Stir the juice & pour over the sea bass.


3 - Slice the other 1/2 of the grapefruit into small centimetre pieces. Thinly slice the tomato, red onion & green chilli. Decorate each bowl with the grapefruit, tomato, red onion & green chilli & refrigerate for 20 minutes.


4 - Remove from the fridge & sprinkle with chopped coriander. Serve immediately with a cool glass of #purechablis.

Sea bass ceviche and Chablis

The author of this recipe

Charlotte Kristensen -