Best 4 Hot And Spicy Cholula Sea Bass Ceviche With Roasted Peppers Grilled Masa Cakes Roasted Corn And Citrus Marinade Recipes
**Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade: A Culinary Journey Through Mexican Flavors**
Indulge in a tantalizing culinary journey with this vibrant Hot and Spicy Cholula Sea Bass Ceviche dish, where the delicate flavors of the sea bass are elevated by a zesty citrus marinade and a fiery kick from Cholula hot sauce. Perfectly complemented by roasted peppers, grilled masa cakes, roasted corn, and a refreshing citrus marinade, this ceviche bursts with a symphony of flavors and textures. This recipe article offers a comprehensive guide to preparing each element of this delectable dish, ensuring a delightful and authentic Mexican experience.
PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH
Steps:
- Preheat oven to 400 degrees F.
- In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
- In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
- In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.
MASA TOT
Provided by Alton Brown
Categories side-dish
Time 47m
Yield approximately 3 dozen tots
Number Of Ingredients 8
Steps:
- *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup.
- Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
- Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
- Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.
JUICY AND SPICY CEVICHE
This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
Provided by Kasey
Categories Appetizers and Snacks Tapas
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
- After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
- After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
- Gently stir the cilantro and diced avocado into the ceviche before serving.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 11.2 g, Cholesterol 221.3 mg, Fat 6.5 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 1.1 g, Sodium 813.3 mg, Sugar 3.4 g
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
Tips:
- For the Hot and Spicy Cholula Sea Bass Ceviche, use fresh sea bass fillets and high-quality ceviche mix to ensure the best flavor.
- When making the Roasted Red Pepper Salsa, roast the peppers until they are slightly charred for a smoky flavor.
- For the Grilled Masa Cakes, use freshly ground masa harina for the best texture.
- When grilling the corn for the Roasted Corn Salad, use fresh corn on the cob for the best flavor.
- For the Citrus Marinade, use a variety of citrus fruits to create a complex flavor profile.
Conclusion:
This recipe article provides a comprehensive guide to preparing a delicious and flavorful Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade. By following the step-by-step instructions and tips provided, you can create a delightful dish that is perfect for any occasion. Whether you are hosting a party or simply looking for a unique and tasty meal, this recipe is sure to impress. So, gather your ingredients, and let's get cooking!
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