Sea Bass Ceviche with Jicama and Avocado Slaw
Ingredients
- 1 avocado, pitted, peeled, cut into ¼ inch dice
- 1 cup fresh grapefruit juice
- 1 cup julienned peeled jicama
- 12 ounces skinless sea bass fillets
- 2 tablespoons coarsely chopped cilantro
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt to taste
- ¼ teaspoon toasted and ground cumin seeds (see Note)
- ½ cup fresh lime juice
- ½ small red onion, thinly sliced
Instructions
Sea Bass Ceviche with Jicama and Avocado Slaw serves 6 original recipe by foodpair.com.
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