Sea Bass Ceviche
I'm having major FOMO with this whole Earth Cup matter about to start. I thought I'd be okay with it – but turns out I'g super bummed to be missing all the epic Brazilian festivities that are certain to have place! I'm likewise majorly sorry that I can't jet off to Brazil and spend a week or two in my favorite city, at my favorite hotel, and eat copious amounts of Bounding main Bass Ceviche.
Hotel Villa Bahia is situated correct in the middle of Salvador de Bahia, which is quite possibly the most magical place on earth. If you're heading to Brazil anytime in your life, a stop hither is mandatory! They besides have one of the virtually astonishing restaurants in the unabridged city. We spent our get-go dark in Salvador de Bahia here, and I loved it so much I begged and pleaded my travel mates to go dorsum for lunch the following twenty-four hour period.
What we ate for both lunch and dinner blew my mind. Two standout dishes were the moqueca which I've recreated endless times at domicile because I simply cannot go enough and the ceviche. It was so delish we ended up order multiple for the table and went to town! I've been counting downwards the days until it's warm enough to make this Ocean Bass Ceviche at home and today marks the commencement of ceviche season. (I have no idea if that's a thing or non, but let'due south but go with it!)
This ceviche is loaded with freshly cured ocean bass, plenty of mango, cucumber, tomato plant, lime juice, chives, olive oil and ruby onion. And it cannot be beat! You can serve this on it'southward own, atop a gorgeous bed of greens for a ceviche salad, or with a handful of various flatbreads so you can scoop it upwardly and devour!
Bounding main Bass Ceviche
For the Fish
- 8 ounces fresh body of water bass Chilean or Mexican sea bass are both smashing options
- 2 tablespoons fresh orange juice
- Zest and juice of 3 limes plus more than as needed
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly cracked black pepper
- 3 tablespoons olive oil
To get together
- 3/iv loving cup diced mango
- ane/2 cup diced cucumber
- 1/2 cup diced avocado
- i/four cup diced carmine onion
- 1/4 cup diced tomato
- 2 tablespoons chopped fresh chives
- i/two jalapeño finely chopped
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Cutting the ocean bass into small bite sized cubes (well-nigh ane/two inch each) and transfer to a medium sized bowl. To the basin add the orange juice, lime juice and zest, chives, kosher salt and freshly cracked black pepper. Gently stir to combine so all the fish is coated in the citrus juice. Embrace and refrigerate for 2-3 hours.
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After two-3 hours the fish should look fully "cooked." This means that each piece of fish no longer looks raw then broken open up. If the fish still looks slightly raw, embrace and identify back into the refrigerator for an additional hour. Drain the fish of the remaining juice and add the olive oil and set aside.
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In a clean bowl, toss together the mango, cucumber, avocado, red onion, tomato, jalapeño and more chives. Add together the bounding main bass and toss to combine. Taste and flavour with boosted salt, pepper or lime juice as needed. Serve immediately.
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Source: https://whatsgabycooking.com/sea-bass-ceviche/