Sea Bass Tomato Ceviche Recipe 55 Food

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

SEA BASS & TOMATO CEVICHE RECIPE - (5/5)

Steps:

• Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour. Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4-inch-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve. Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your "leche de tigre"). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed. Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.

SEA BREAM CEVICHE

Steps:

• Season the sea bream with flaked sea salt, piment d'espelette and black pepper in a bowl. Add the chile, diced radishes, lemon juice and lime juice. Let this marinate for 5 minutes at room temperature. Check the seasoning and adjust the salt to your taste.
• Scoop the ceviche into bowls and garnish with the sliced radishes, little spoonfuls of Chili Puree, corn nuts and cilantro and serve.
• Saute the carrot, celery and onion in the olive oil over low heat until the onions are translucent. Add the garlic and red chiles and saute for 1 minute. Deglaze the pan with the lime juice and add the tomato paste, cumin, coriander and cayenne; stir. Add enough water to just cover the ingredients. Bring to a simmer and cook until the carrots are soft.
• Puree everything in a blender and pass through a strainer to remove larger pieces.

SEA BASS CEVICHE

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.