Arepa with Sea Bass, Avocado, Tomatoes (Jorge Gonzales)

5 from 3 votes
Prep Time 20 mins
Cook Time 5 mins
Rest Time 10 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 104 kcal


  • Salt
  • Pepper
  • 200 g Arepa flour (pre-cooked corn flour)
  • 300 g Sea bass fillet
  • 2 Pc. Red onions
  • 2 Pc. Tomatoes
  • 1 Pc. Avocado
  • 1 Pc. Organic lime
  • 4 Pc. Coriander sprig
  • 1 Pc. Chilli pepper
  • 1 pinch Sugar


  • Preheat the oven to 200 degrees.
  • Mix the arepa flour with 250 ml of warm water and 1/3 teaspoon of salt and knead briefly. The dough should be easy to shape.
  • Shape flat cakes about 1 cm thick and fry them in hot vegetable oil on the reverse side. Let simmer in the oven for about 10 minutes.
  • Mix the lime juice, lime zest, chopped coriander and chopped chilli with a pinch of sugar and season with salt. Dice the sea bass, tomatoes and avocado and marinate with them. Season to taste.
  • Cut and fill the arepas. Top with a little coriander.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 104kcalCarbohydrates: 1.6gProtein: 19.8gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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