Sea Bass Ceviche Kebabs With Avocado Melon Salsa Recipes
BASS CEVICHE
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
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
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
SHARK KEBABS WITH ORANGE-AVOCADO SALSA
Provided by Matthew Mitchell
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
- Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
- Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.
SEA BASS "CEVICHE-KEBABS" WITH AVOCADO MELON SALSA
Don't let the name Ceviche scare you away from trying this recipe. The fish gets cooked!(albeit very shortly) I love the fresh flavors of Ceviche but had a hard time getting my loved ones to eat what they considered to be 'raw fish' (no they dont' eat sushi either, poor things) So I came up with this compromise, that even my 6 year old will eat (sans Jalepeno) I only recently added the salsa which I got from last summers issue of Gourmet (or Bon Apetit, I get them confused) The flavor of the fish gets buttery once grilled, especially when using sea bass, and the salsa adds a nice balance. WE LOVE THIS DISH! Serve with some yellow rice!
Provided by CHRISSYG
Categories Bass
Time 41m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak bamboo skewers in water at least one hour prior to grilling.
- Prepare grill on high heat, clean and oil the grill grates, this is important step, don't skip it or you'll have fish stuck all over your grill and none on your plate.
- Cut fish into approx 1&1/2" cubes.
- Combine the next 8 ingredients in a resealable bag.
- Put fish into bag, and push out as much air as possible and seal bag.
- Refrigerate for 30 minutes.
- No more than 30-35 minutes or you will taste nothing but the citrus and lose the flavor of the fish.
- While the fish is marinating, GENTLY but thoroughly combine the ingredients for the salsa and refrigerate.
- Remove fish from marinade and thread onto bamboo skewers.
- Grill on high heat 2-1/2 minutes on one side, flip and grill 2-1/2 minutes on the next side.
- DO NOT OVERCOOK.
- You want to sear the outside of the fish, but not allow it to dry out.
- Serve fish kebabs with salsa on the side.
Nutrition Facts : Calories 213.8, Fat 8.6, SaturatedFat 1.4, Cholesterol 34.9, Sodium 362.5, Carbohydrate 18.8, Fiber 4.5, Sugar 8.7, Protein 17.9
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