Chilean Sea Bass Ceviche Recipes
SEA BASS CEVICHE
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
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
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
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- The previous night if you want to serve it for lunch or in the morning if it is for dinner. Wash the fish and cut it into small cubes of 1 cm per side. Place in a container and squeeze enough lemons to cover the fish. I used three.
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