Recipe courtesy of James Porter
Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 807
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 128
- Dietary Fiber
- 13
- Sugar
- 16
- Protein
- 51
- Cholesterol
- 230
- Sodium
- 1780
- Total: 44 min
- Prep: 30 min
- Inactive: 4 min
- Cook: 10 min
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.