Sea Bass, Lime and Pomegranate Ceviche

This ceviche recipe is super easy to make and tastes amazing. Make sure you buy the freshest white fish you can find. Pomegranate adds sweetness to the dish and is rich in antioxidants to help fight free radicals, protect cells from damage, and reduce inflammation. Broccoli sprouts, the germinated seeds of broccoli, maintain healthy liver function.
Preparation time: 20 mins


  • 600g skinless sea bass or hake
  • 2 tbsp extra virgin olive oil
  • 1 lime juice 
  • 1/4 cup pomegranate seeds
  • Sea salt
  • Pepper (I used pink peppercorn)
  • A few sprigs of fresh dill
  • 1 tbsp of sprouts (I used broccoli sprouts)

Ask the fishmonger to lift the fish fillets. 

Cut the fish into 1cm cubed pieces with a knife. Add to a bowl and place in the fridge until needed.

Squeeze the lime juice on top of the fish, mix in the olive oil and season. Add the pomegranate seeds. Mix gently to combine.

Divide the ceviche between 4 plates, and top with a few sprigs of dill and some sprouted seeds. Serve immediately or let it rest for another 20 minutes before serving. Enjoy!

TIP : Don’t leave the fish marinate for longer than 20 minutes otherwise the citrus will cook the fish.

Nut Free, Gluten Free, Dairy Free, Refined Sugar Free,