Striped Bass Cocktail

Photo by Michael Piazza / Styled by Catrine Kelty

I always like to have a few things that I can make in advance, and this is a favorite. This dish is great to make a few hours ahead and is a light and refreshing appetizer, or it can be spooned over a green salad at lunch or served as an appetizer right when guests arrive, all while highlighting the bounty of summer. 

Serves 6 as an appetizer with chips, or 4 over salad greens as a light meal

1¼ cups lime juice
1 teaspoon cayenne pepper
1 tablespoon horseradish
10 dashes green Tabasco
1 pound striped bass, skinned, cleaned and diced into ½-inch cubes
2 avocados, peeled, pitted and diced into ½-inch cubes
1 red onion, finely diced
¼ cup tarragon, roughly chopped
2 ears fresh corn cut off the cob
¼ cup olive oil
salt and freshly cracked pepper to taste

In a small bowl combine 1 cup lime juice, cayenne, horseradish, Tabasco and cubed striped bass. Refrigerate for no less than 2 hours but no longer. Note: The lime juice will continue to cook the fish, so don’t leave in the fridge for too long.

 Just before serving, combine the remaining ingredients and the additional ¼ cup lime juice in a big serving bowl.

Drain the striped bass and discard the marinade. Fold the fish into the salad and serve cold.

This recipe appeared in the Summer 2025 issue as part of a larger story: A Farm Coast Feast.