Sea Bass Ceviche with Hibiscus, Tiger Milk Coconut & Red Radish
A refreshing ceviche that pairs delicate sea bass with the floral tang of hibiscus and the creamy richness of coconut milk. Lime juice brightens the broth while thinly sliced red radish adds a crisp bite, and edible flowers provide a colorful garnish for an elegant, light dinner.
Maker: Les Recettes de Maman
From: Facebook(view original)
Prep Time
15 min
Cook Time
5 min
Servings
Recipe details are AI-assisted from Les Recettes de Maman. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 7 1/10 oz sea bass fillet
- 0.42 cup coconut milk
- 0.42 cup hibiscus infusion
- 1 fl oz lime juice
- 1 4/5 oz red radish
- 0.18 oz edible flowers
- a pinch salt
- a pinch pepper
Instructions
- 1Pat the sea bass fillet dry, remove any skin, and cut it into 1‑cm dice.
- 2Place the diced fish in a non‑reactive bowl and set aside.
- 3In a separate measuring cup, combine the coconut milk, hibiscus infusion, and freshly squeezed lime juice; stir until evenly mixed.
- 4Pour the liquid mixture over the fish, gently tossing to ensure every piece is coated.
- 5Add the thinly sliced red radish to the bowl and give a brief stir to distribute evenly.
- 6Season with a pinch of salt and pepper, mixing gently so the seasoning is evenly distributed.
- 7Scatter the fresh edible flowers over the ceviche and give one last gentle toss.
- 8Cover the bowl with plastic wrap and refrigerate for 15–20 minutes, allowing the fish to turn opaque and the flavors to meld.
- 9Spoon the chilled ceviche onto serving plates, garnish with additional edible flowers if desired, and serve immediately.