Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade

Total Time:
44 min
Prep:
30 min
Inactive:
4 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 24 ounces sea bass, julienned
  • 1 cup lime juice
  • 1 cup lemon juice
  • 1 cup orange juice
  • 1 red onion, julienne
  • 1 cup chiffonade cilantro leaves
  • 4 jalapeno chiles, roasted, peeled, seeded, and chopped
  • 2 red bell peppers, roasted, peeled, seeded, and chopped
  • 2 yellow bell peppers, roasted, peeled, seeded, and chopped
  • 2 ears corn, roasted and removed from the cob
  • Salt and pepper
  • Hot pepper sauce, recommended: Cholula
  • Masa cakes:
  • 4 cups masa harina
  • 4 eggs
  • Water, to bind
Directions

In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.

Preheat a grill.

Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.

To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.

To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.


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