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
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.
CEVICHE CORVINA
Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times.
Provided by Wendy H.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish into bite size pieces and mix with onion in large bowl.
- Wash onion & fish; drain well.
- Season with salt and aji limo.
- Toss fish preparation quickly in lime juice.
- Refresh with a coupe of ice cubes. Mix well and remove ice before it has a chance to melt.
- Serve ceviche immediately in a deep dish. Accompany with boiled sweet potato, corn, and lettuce.
Nutrition Facts : Calories 277.1, Fat 4.4, SaturatedFat 1.1, Cholesterol 81.3, Sodium 141.1, Carbohydrate 24, Fiber 2, Sugar 5.5, Protein 38.7
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- Prepare the fish marinade by mixing together the lime zest, lime juice, salt, sugar, hot sauce (or minced hot peppers), and garlic in a ziploc bag.
- Cube your sea bass into cubes about 3/4-inch each and place in the bag with the marinade. Mix together well so everything is coated, and let rest in the fridge for 30-45 minutes (marinade your fish less time if you like it softer and more rare, more time if you prefer it more opaque).
- While the fish is marinating, prepare the cucumber, tomatoes, cilantro, and chives and place in a large bowl.
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- Cut the sea bass into small bite sized cubes (about 1/2 inch each) and transfer to a medium sized bowl. To the bowl add the orange juice, lime juice and zest, chives, kosher salt and freshly cracked black pepper. Gently stir to combine so all the fish is coated in the citrus juice. Cover and refrigerate for 2-3 hours.
- After 2-3 hours the fish should look fully "cooked." This means that each piece of fish no longer looks raw then broken open. If the fish still looks slightly raw, cover and place back into the refrigerator for an additional hour. Drain the fish of the remaining juice and add the olive oil and set aside.
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- Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
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- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
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