Wild Striped Bass Ceviche

sea bass ceviche

Serves 4

Compressed Watermelon Base

At Gotham, we compress the watermelon to intensify the flavor. If you’re doing this at home just cut a rectangular slice of watermelon, approximately 7 inches by 1.5 inches. Set aside.

Vegetable Salad

¼ cup fresh watermelon, finely diced

¼  cup fresh radish, finely diced

¼ cup red onion, finely diced

¼ cup cup fresh cucumber, finely diced

4 mint leaves, finely sliced

1 tablespoon Lime juice

3 tablespoons Extra Virgin Olive Oil

Toss all the vegetables in a small bowl. Season with olive oil, salt and lime juice. Set aside.


12 oz wild striped bass

¼ cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice.

Remove skin of bass and slice into 2×1 inch pieces. Place in small bowl and cover with orange and lime juice. Place in refrigerator and let “cook” in the juice for at least 2 hours (and up to 4 hours).

Avocado Purée

1 avocado—peeled and stone removed

1 Tablespoon lime juice

½ small jalapeno pepper with seeds

1 Tablespoon olive oil

2 Teaspoons water

Combine all the ingredients in a blender, and process until smooth. Season with salt and pepper. Set aside.

Watermelon Ginger Juice

½ lb watermelon, cubed

1.5 oz peeled ginger

1 teaspoon sugar, or to taste

1 tablespoon plus 1 teaspoon lime juice

1/3 of a Thai chili

Purée all the ingredients in blender and strain through a fine chinoise. Taste and adjust acidity, if necessary. Set aside.


Assemble the salad by placing your rectangle of watermelon on the plate and then arranging the bass on top. Place a teaspoon of diced vegetable salad on top of fish. Using a small spoon, add a dollop of avocado purée to each plate. Finish by pouring watermelon ginger juice around plate.