Sea Bass Ceviche

icono hoja Pair with: Sauvignon Blanc

Preparation time

45 Minutes


4 Persons


  • 1 sea bass (2 to 3 kg).
  • 2 onions.
  • 2 garlic cloves.
  • 1 bunch of parsley.
  • 1 bunch of coriander.
  • Pepper.
  • Cumin.
  • Bell pepper.
  • Oregano.
  • Salt.
  • ½ lt lemon juice.
  • ¼ cup white vinegar.
  • Santa Helena Sauvignon Blanc.


  1. Take all the flesh possible from the sea bass.
  2. Chop onions, bell peppers and garlic as finely as possible.
  3. Once the sea bass is ready, season and dress it in an oven dish. Pour lemon juice and vinegar onto it, trying to impregnate the whole fish, and let rest for half an hour.
  4. Stir from time to time with a wooden spoon. After resting time is finished, add Santa Helena Sauvignon Blanc, and let rest for one to two hours. When this time period is over, add the onions, garlic, green peppers and condiments.
  5. Do not use any metallic elements in this preparation after you have added the citrus ingredients.