Best 4 Sea Bass And Tomato Ceviche Recipes
Embark on a culinary journey to the vibrant shores of Peru with our tantalizing Sea Bass and Tomato Ceviche recipe. This traditional dish captures the essence of Peruvian cuisine, blending the freshness of sea bass with the tangy flavors of tomatoes, red onions, and zesty lime juice.
Indulge in the delightful fusion of textures as tender sea bass flakes mingle with crisp vegetables, creating a symphony of flavors and textures that will tantalize your taste buds. Experience the magic of Peruvian spices like aji Amarillo and cilantro, adding depth and complexity to this delectable dish.
Our recipe guide includes three variations to satisfy every palate. The Classic Sea Bass and Tomato Ceviche offers a harmonious balance of flavors, while the Spicy Sea Bass and Tomato Ceviche adds a fiery kick for those who crave a more intense experience. And for a vegan twist, the Hearts of Palm and Tomato Ceviche provides a satisfying plant-based alternative, bursting with umami-rich flavors.
Whether you're a seasoned ceviche enthusiast or new to this Peruvian delicacy, our detailed recipe instructions and helpful tips will guide you through the process, ensuring a successful and delicious culinary adventure. So, gather your ingredients, sharpen your knives, and prepare to dive into the vibrant world of Peruvian flavors with our Sea Bass and Tomato Ceviche.
THE BEST CEVICHE RECIPE!
How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories appetizer
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
- Add the fish, garlic and fresh chilies, and gently mix.
- Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
- Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
- To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.
Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg
SEA BASS & TOMATO CEVICHE RECIPE - (5/5)
Provided by á-174535
Number Of Ingredients 13
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.
SEA BASS CEVICHE
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
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
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:
- Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your ceviche. Use the freshest fish, seafood, and vegetables you can find.
- Cut your fish and seafood into small pieces: This will help the ceviche to cook evenly and quickly.
- Marinate your fish and seafood in a citrus-based marinade for at least 30 minutes: This will help to tenderize the fish and seafood and give it a bright, citrusy flavor.
- Add a variety of vegetables to your ceviche: This will add color, flavor, and texture. Some good options include tomatoes, onions, cucumbers, and bell peppers.
- Season your ceviche to taste: Add salt, pepper, and other spices to taste. You can also add a splash of hot sauce for a bit of heat.
- Serve your ceviche immediately: Ceviche is best served immediately after it is made. It can be stored in the refrigerator for up to 24 hours, but it is best to enjoy it fresh.
Conclusion:
Ceviche is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal taste. With its bright, citrusy flavor and healthy ingredients, ceviche is a great way to enjoy the bounty of the sea.
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