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 BASS & TOMATO CEVICHE RECIPE - (5/5)



Sea Bass & Tomato Ceviche Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 13

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 fresh lime juice, strained, plus more to taste
1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
micro-greens, 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-inch-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.

SEAFOOD MEDLEY CEVICHE



Seafood Medley Ceviche image

The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!

Provided by Shyla Lane

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h50m

Yield 8

Number Of Ingredients 19

½ pound scallops, cut into small chunks
½ pound shrimp, cut into small chunks
½ pound tilapia, cut into small chunks
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 serrano pepper, diced
1 avocado, diced
1 tomato, seeded and diced
½ cucumber, peeled and diced
½ red onion, diced
⅛ cup chopped fresh cilantro
4 cloves garlic, minced
¼ cup tomato and clam juice cocktail
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon lemon pepper
½ teaspoon Worcestershire sauce
¼ teaspoon ground white pepper

Steps:

  • Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
  • Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
  • Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
  • Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 13.5 g, Cholesterol 63 mg, Fat 5 g, Fiber 4.4 g, Protein 18 g, SaturatedFat 0.8 g, Sodium 490.5 mg, Sugar 3.7 g

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

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

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  • Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into ¼"-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.
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