Best 2 Sea Bass Tomato Ceviche Recipes
In the vibrant world of culinary arts, ceviche stands out as a delectable dish that tantalizes taste buds with its refreshing flavors and vibrant colors. Originating from the coastal regions of Peru, ceviche has captured the hearts of food enthusiasts worldwide. This article presents a tantalizing journey into the realm of ceviche, offering a trio of unique recipes that showcase the versatility and global appeal of this seafood delicacy. From the classic Peruvian Ceviche to the innovative Sea Bass Tomato Ceviche and the zesty Shrimp Ceviche, each recipe promises an explosion of flavors and textures that will leave you craving for more. So, embark on this culinary adventure and discover the art of preparing ceviche like a pro, impressing your friends and family with your newfound skills.
Let's cook with our recipes!
SEA BASS AND TOMATO CEVICHE
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)
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.
Tips:
- Choose the freshest sea bass possible. This will ensure that your ceviche is as delicious as possible.
- Cut the sea bass into small, even pieces. This will help the ceviche to cook evenly.
- Use a variety of citrus juices in your ceviche. This will give the dish a complex and flavorful taste.
- Add some chopped vegetables to your ceviche. This will add some texture and crunch to the dish.
- Serve your ceviche immediately after it is made. Ceviche is best when it is fresh.
Conclusion:
Sea bass ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own personal taste. Whether you like your ceviche spicy or mild, with or without vegetables, there is a recipe out there for you. So next time you are looking for a new and exciting seafood dish to try, give sea bass ceviche a try. You won't be disappointed.
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