CHILEAN SEA BASS CEVICHE

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CHILEAN SEA BASS CEVICHE image

Categories     Fish     Appetizer

Yield 4 servings

Number Of Ingredients 17

Leche de Tigre
2 Tbsp chopped ginger
2 Tbsp chopped garlic
4 Tbsp roughly cut celery
1/4 red onion
1 sprig cilantro
2 oz. sea bass
1 cup lime juice
1 cup ice cubes
Sea salt to taste
Ceviche
8 oz skinless sea bass cut into cubes
1 cup Leche de Tigre
1 tsp chopped cilantro
1/4 red onion sliced thinly and rinsed
1 tsp sliced jalapeno
1 tsp minced garlic

Steps:

  • Leche de Tigre Blend the ginger, garlic, celery, onion, cilantro and sea bass. Slowly add the lime and blend untill you get a creamy consistency. Add ice cubes one at time, until the consistency is that of a heavy cream. Add salt and use immediately, or refigrate for up to 4 hours. Ceviche Combine the first six ingredients. Let stand at 10 minutes so the lime juice cooks the fish.

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