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Talley Vineyards

Lindsey Bateman, Sales & Marketing Asst
March 10, 2017 | Lindsey Bateman, Sales & Marketing Asst

Spring Recipe from Brian's Cookbook

In honor of spring, and all of the goodness that comes along with it—warmer weather, longer days, chilled white wine—it’s only fair that we share another recipe from Brian Talley’s new cookbook, Our California Table.  In my mind, there is no food that says spring better than seafood and this Sea Bass Ceviche is the perfect example.  So much so, that we will be featuring this recipe at our Spring Fling for everyone to try. Please join us at our Spring Fling celebrating the release of Our California Table as well as our annual Mano Tinta wine label design competition.  Tickets are available on our website. Enjoy!

Sea Bass Ceviche

For this dish I use California sea bass, not Chilean sea bass (actually Patagonian toothfish), which has been severely overfished and is regarded as one of the least sustainable fish you can consume. If you can’t find California sea bass, corvina, rock cod, and red snapper are all good substitutes. Just make sure that the fish is a fresh as possible, since the fish isn’t actually cooked in the recipe, but rather marinated in a combination of lemon and orange juice. With a salsa of fresh tomatoes, garlic, and avocado, the ceviche is perfect for lunch on a hot summer day. All you need to finish this meal is a refreshing glass of chilled white wine.  

Serves 4 as a main course
Prep time: 24 hours for the best tostadas; 1 to 2 hours for the fish



  • 24 corn tortillas
  • Canola oil—enough for deep frying
  • Kosher salt


  • 1½ pounds California sea bass filets, as fresh as possible
  • 3 lemons
  • 3 small Valencia oranges


  • 3 large ripe tomatoes, roughly chopped
  • 1 clove garlic, minced
  • ½ medium red onion, halved and sliced thin
  • 1 jalapeño pepper, finely diced
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice, plus more to taste
  • 1 ripe avocado, diced in ¼-inch cubes
  • 1 teaspoon kosher salt
  • Black pepper to taste


  • ¼ cup cilantro, leaves only, roughly chopped
  • Mexican hot sauce to taste

Prepare tostadas: For best results prepare the tostadas 24 hours in advance. 

Prepare Ceviche: Cut the sea bass into ¼-inch dice. Squeeze juice from lemons and oranges over fish. Mix to coat. Refrigerate for 1 to 2 hours.

Prepare Salsa: Combine tomatoes, garlic, onion, jalapeño, olive oil, and lemon juice. Gently fold in avocado. Add salt and pepper to taste.

To Server: Drain marinade from ceviche. Combine salsa and allow flavors to combine for 15 to 30 minutes. Serve on tostadas with the garnish of cilantro, additional lemon juice, and Mexican hot sauce to taste.

What to Drink: A  summery white wine is best with this refreshing dish—Sauvignon Blanc or cool-climate Chardonnay with little or no oak.


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