Chilean Sea Bass Ceviche Food

SEA BASS CEVICHE

Sea Bass Ceviche image

I've been a huge fan of shrimp and scallop ceviche for years but on my last trip to Costa Rica I discovered the wonderful sea bass ceviche that they serve in almost every restaurant. I had it every single night while there. It's just wonderful. The recipe calls for letting the fish marinade for 1 hour but I prefer at least 3 hours. I definitely want my fish "cooked".

Provided by sassafrasnanc

Categories Costa Rican

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 lb filet of fresh sea bass, cut into 1/2-inch cubes
1/2 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/4 cup red onion, chopped
1/4 cup red bell pepper, minced
1/4 cup parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
1/2 teaspoon sea salt, adjust to taste
1/4 teaspoon ground pepper, adjust to taste
1/8 teaspoon cayenne pepper (optional)

Steps:

Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
Add onions, red bell peppers, parsley, and cilantro. Mix well.
Cover and refrigerate for 2 hours before serving.
Add olive oil, salt and pepper to taste before serving.
Serve with crackers on lettuce.

Nutrition Facts : Calories 505.5, Fat 31.9, SaturatedFat 5, Cholesterol 93.1, Sodium 745.7, Carbohydrate 13.1, Fiber 1.6, Sugar 4.3, Protein 43

CHILEAN SEA BASS CEVICHE

CHILEAN SEA BASS CEVICHE image

Categories Fish Appetizer

Yield 4 servings

Number Of Ingredients 17

Ingredients

Leche de Tigre
2 Tbsp chopped ginger
2 Tbsp chopped garlic
4 Tbsp roughly cut celery
1/4 red onion
1 sprig cilantro
2 oz. sea bass
1 cup lime juice
1 cup ice cubes
Sea salt to taste
Ceviche
8 oz skinless sea bass cut into cubes
1 cup Leche de Tigre
1 tsp chopped cilantro
1/4 red onion sliced thinly and rinsed
1 tsp sliced jalapeno
1 tsp minced garlic

Steps:

Leche de Tigre Blend the ginger, garlic, celery, onion, cilantro and sea bass. Slowly add the lime and blend untill you get a creamy consistency. Add ice cubes one at time, until the consistency is that of a heavy cream. Add salt and use immediately, or refigrate for up to 4 hours. Ceviche Combine the first six ingredients. Let stand at 10 minutes so the lime juice cooks the fish.

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