Bass Ceviche Recipes

BASS CEVICHE

Bass Ceviche image

This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green garlic is in season, use that in place of the scallions. The same goes for fresh cherry peppers, which can stand in for easier-to-find Fresno peppers.

Provided by C.J. Chivers

Categories dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup chopped sweet onion
1/2 cup chopped red onion
1/4 cup sliced scallions or green garlic
1 fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped
1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1 tablespoon olive oil
12 ounces fresh striped bass, skin removed, cut into 1-inch pieces
Sea salt, to taste

Steps:

In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.
Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 3 grams

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

PERUVIAN FISH CEVICHE

Peruvian Fish Ceviche image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

Have grill pre-greased and preheated to medium-high.
Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

SEA BASS AND TOMATO CEVICHE

Sea Bass and Tomato Ceviche image

Provided by Virgilio Martinez

Categories Appetizer Low Fat Dinner Bass Hot Pepper Spring Summer Healthy Cilantro Bon Appétit Peru

Number Of Ingredients 12

Ingredients

1/4 medium red onion, chopped, plus thin slices for serving
1 large celery stalk, chopped
2 garlic cloves, smashed
1/4 habanero chile, seeded
1 tablespoon chopped peeled ginger
1/2 teaspoon sugar
1 tablespoon kosher salt, plus more
1/3 cup coarsely chopped fresh cilantro
1 pound sea bass fillet, skin, bones, and bloodline removed
1/2 cup passion fruit juice or fresh orange juice, strained
1/2 cup (or more) fresh lime juice, strained
1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size Microgreens (for serving)

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"-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.

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