Ceviche seabass with lime | insimoneskitchen.com

Where did the summer go? I am not sure what you think happened but so far I find the summer rather disappointing. We had a few good days, followed by a few days of rain, followed by a few days of sun and it goes on like this. A typical Dutch summer I would think… Traditionally it is also a quieter period on the blog; people are on holiday and when it is warm no one is really waiting for a new blog post. Right? Ceviche | insimoneskitchen.com

So time to take it a bit easy with the new posts here as well. I will continue blogging but just less frequently as I did before. I am not entirely sure yet how it is going to look but all will be revealed in due time. We won’t be going away this summer but I do have a relatively quiet week planned next week. Alex is on holiday so most jobs are pushed to the week after that and I am actually quite ok with that after the crazy busy times we had the last couple of weeks. The battery needs a bit of recharging and this is the perfect time to do it. So don’t worry, I am still here and not going anywhere…. probably hanging around in the kitchen cooking up new recipes!

Lime ceviche with pomegranate | insimoneskitchen.com

Esmee and I have a cooking date planned for next week with lots of delicious stuff so you’ll be seeing some of that pass by soon enough.

Ceviche with super fresh fish!

For now I am sharing this delicious little dish that is perfect for summer as it requires no cooking; ceviche. That is raw fish that is cooked in the acidity of lemon or lime. And you might think that it will taste sour but it doesn’t/ The most important thing when making a ceviche is that the fish is superfresh. So don’t make the mistake of thinking you can use any old fish you have lying around. We used a seabass for this recipe but cod is equally delicious.

Ceviche | insimoneskitchen.com
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Ceviche with lime and pomegranate


  • 1 seabass
  • cilantro
  • parsley
  • 1 red chili
  • 2 cloves of garlic
  • 1 red onion finely sliced
  • few limes zest and juice
  • pomegranate seeds only
  • pepper
  • salt


  • Chop the cilantro and the parsley together. Crush the garlic and slice the onion really thinly. Zest your limes and juice them as well. Chop your chili finely as well. Mix everything together. Season with salt and pepper. It should taste fresh and a little bit spicy
  • Clean your fish, remove any bones or scales and place the cleaned fillets into the ceviche. Place in the fridge
  • "cooking" the fish will take approximately 15-30 minutes depending on the size of your fillets. You'll see soon enough when it is cooked sufficiently. Eat straight away as the fish will continue cooking and yes, can become overcooked as well!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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