Recipe Summary

Recipe Servings: 8 portionsRecipe Preparation Time: 20 minutesRecipe Cook Time: 30 minutes


12 ounces sea bass fillets12 ounces shrimp, peeled and deveined12 ounces squid, cleaned1/4 Cup fresh lime juice1/4 Cup chopped cilantro1/4 Cup chopped Italian parsley1 Scotch bonnet chile, stemmed, seeded, and minced1 teaspoon Worcestershire sauceTabasco to tasteKosher salt to taste1 recipe 'Salsa of Life'


Cut the sea bass into 1/4-inch-thick slices. Rinse well under cold water, cover, and chill.Slice the shrimp into 1/4-inch pieces. Rinse well under cold water and set aside. Slice the squid into 1/4-inch-wide rings, then slice each squid ring into pieces. Rinse well under cold water.Bring a large pot of water to a boil. Fill a large bowl with ice water. Put the shrimp and squid in a strainer and immerse them in the boiling water for about 10 seconds, then immediately immerse them in the ice-water bath. Chill for about 10 minutes, then drain.Meanwhile, make the pickling juice: In a small bowl, whisk together the lime juice, herbs, Scotch bonnet, Worcestershire, and optional Tabasco.Combine the chilled sea bass, shrimp, and squid in a medium bowl and toss well with the pickling juice. Cover and marinate in the refrigerator for 30 minutes.Season the ceviche with salt.Now pour the prepared Salsa of Life onto the ceviche and mix. Only pour enough to barely cover. Reserve any leftover for another use. Chill and reserve or serve immediately.- Courtesy of Chef Norman Van Aken