Sea Bass Tomato Ceviche Recipe 55

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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

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.

SEA BREAM CEVICHE



Sea Bream Ceviche image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 23

17.5 ounces sea bream or sea bass, cut into small cubes
Flaked sea salt or Fleur de Sel
Piment d'espelette (powdered) or hot paprika
Freshly ground black pepper
1 green chile, finely diced
4 radishes, 2 finely diced and 2 thinly sliced
Juice of 1 lemon
Juice of 1 lime
Kosher salt
Chili Puree, recipe follows
1/4 cup corn nuts, crushed
1 cup fresh cilantro leaves
1 orange carrot, peeled and diced
1 stalk celery, diced
1 yellow onion, peeled and diced
1 tablespoon olive oil
1 clove garlic, minced
3 fresh red chiles, seeds removed, diced
Juice of 1 lime
4 1/2 tablespoons tomato paste
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground cayenne

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.

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Top Asked Questions

How to cook sea bass ceviche?
Sea Bass Ceviche. 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 olive oil, 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.
How to cook sea bass with orange juice?
Instructions. 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.
What is ceviche and what does it taste like?
This ceviche is loaded with freshly cured sea bass, plenty of mango, cucumber, tomato, lime juice, chives, olive oil and red onion. And it cannot be beat! You can serve this on it’s own, atop a gorgeous bed of greens for a ceviche salad, or with a handful of various flatbreads so you can scoop it up and devour!
What is the best way to cook sea bass?
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.

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