Tuesday, November 27, 2012


Chilean Sea Bass Ceviche (Serves 6)

1lb Chilean Sea Bass Fillet
6oz Diced Tomatoes
4oz Diced Red Onions
2-3oz Chopped Cilantro
2oz Finely Diced Green Peppers
1/2 cup Extra Virgin Olive Oil
1qt Lime Juice
1 Diced Hass avocado
Salt & Pepper to Taste

Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.

In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add the oil and the salt & pepper to taste and set aside.

Drain the fish leaving 15% of the juice.

Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.

Chill for another half hour, dice avocado and gently mix in with the other ingredients. Serve with tortilla or plantain chips.

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