Polo Grill & Bar's Ceviche Recipe


Cy Chef Jaryd Hearn, Polo Grill & Bar

Serves 1 person


For the Relish:

1 Whole Green Apple

1 Whole Mango

¼ of a Jalapeno

¼ Red Onion

1 TBSP Lime Juice

1 TSP Sugar

¼ TSP Salt

2 oz Cilantro

For Leche De Tigre:

2 oz Orange Juice

1 oz Lime Juice

0.5 oz Lemon Juice

1 TSP Minced Shallots

1 TBSP Yellow Bell Peppers

1 TBSP Sugar

1 TBSP Coconut Milk

¼ TSP Xantham Gum

Salt & Sugar to taste

For the Ceviche:

4 oz Sea Bass

2 oz Mango Apple Relish

1 oz Leche De Tigre


Lime Juice

1 TBSP Olive Oil

3 Corn Tostadas

Optional Garnishes:

Shaved radish

Fresno Chili’s

Blood Orange Supremes

Micro Cilantro


  1. Season the Sea Bass with salt and let it sit for 10-15 minutes. This will partially cure the Sea Bass and help enhance the flavors. After 10-15 minutes rinse the fish filet in cold water to remove the salt.
  2. Dice the Sea Bass into ¼ inch cubes and submerge it fully in lime juice. Keep the pieces submerged for 15-20 minutes. The lime juice will cook the Sea Bass.
  3. Once the Sea Bass is fully cooked drain the lime juice and then coat the Sea Bass in Olive Oil to stop the cooking.

For the Relish

  1. Finely mince the apple, mango, jalapeno, and cilantro. Mix these ingredients with 1 TBSP of lime juice, 1 TSP sugar, and ¼ TSP salt.
  2. Let the Apple Mango Relish marinate overnight.

For Leche De Tigre

  1. Combine all ingredients in a blender and blend on high for 2 minutes.

To Plate:

  1. Combine the Sea Bass with the Apple Mango Relish and Leche De Tigre. Adjust seasoning with salt if needed. Spoon into a bowl and top with desired garnishes.
  2. Toast the corn tostadas for two minutes in a hot oven.
  3. Serve immediately.