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7 Healthy Gourmet Dinners
Sea Bass Ceviche
From Chef Richard Sandoval of La Sandia and Zengo at Santa Monica Place
Serves 2
For the Aji Amarillo base
1/2 cup lime juice
1 1/4 cup orange juice
1/4 cup honey, slightly warmed
1 tablespoon white soy sauce
2 1/2 tablespoons aji amarillo
1/2 tablespoon yuzu
For the Garnish
1/4 red onion, julienned
2 tablespoons shiso, cut to chiffonade
1/2 cup small diced cucumber
1/2 cup small diced green apple
For the Sea Bass
1/2 pound sea bass, cubed 1/4 inch
Lime juice, fresh squeezed
Sea salt
To Make the Base
1. Warm the honey, slightly.
2. Whisk the base together.
Directions
1. Season sea bass with salt and cover with lime juice.
2. Allow to marinate for 10 minutes, then strain.
3. Combine bass with vegetables and base.
Nutrition facts: 361 calories, 24g protein, 65g carbohydrate, 3g fat (1g saturated fat), 2g fiber
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@anonymous: you don't cook ceviche, that's what ceviche means. The acid in the citrus fruits makes the fish undergo a sort of chemical cooking process.
7/25/2011 10:07:08 PM Report AbuseThere are no cooking instructions. Should I broil? Grill? How long?
3/24/2011 08:55:46 PM Report AbuseYour Ceviche sounds great except for a few problems. (1) What kind of Sea Bass do you recommend? Some species are quite endangered and should be avoided. (2) White soy sauce? Never head of it. (3) Yellow Aji? What's aji? (4) Yuzu? (5) Shiso? (6) Chiffonade cut? Wnat is that? Chef Sandoval should be a bit more explicit for those of us not graduates of Escoffier.
3/6/2011 10:40:50 AM Report Abuse