Seabass Ceviche Recipe
Ingredients
4 servings:
1 corn on the cob
1/2 pound garnet or Okinawan yams (peeled and chopped into 1/4 inch cubes)
1 tablespoon grapeseed oil
2 teaspoons kosher salt
Pinch of black pepper
1 cup fresh squeezed lime juice (about 2 1/2 pounds or 15 limes)
1/3 serrano pepper (deveined, seeded, and finely diced)
1/2 habanero pepper (deveined, seeded, and finely diced)
1/2 bunch fresh cilantro (finely chopped)
1 rib celery (finely diced)
1 small garlic clove (finely diced)
1/2 teaspoon fresh ginger (finely diced)
1/3 small maya onion (finely diced)
4 ounces clam juice
1 tablespoon ahi amarillo (optional)
1 pound fresh Chilean seabass (skinless, cut into 1/2 to 1 inch pieces)
1 red fresno or jalapeno pepper (deveined, seeded, and finely chopped)
1/2 serrano chili (deveined, seeded and finely chopped)
2 teaspoons extra virgin olive oil
1/4 cup corn nuts
1/2 red onion (thinly sliced for garnish)
Utensils
2 Small Steam Pans
Instructions
Step 1
Preheat oven to 425°F steam convection. Coat corn with 1/2 tablespoon grapeseed oil and 1 teaspoon of kosher salt. Coat yams with remainder of grapeseed oil and 1 teaspoon of salt. Place corn and place yams on separate small steam pans
Step 2
Place corn and yams on rack level 3 and set timer for 7 minutes. After 7 minutes or when yams are soft but not mushy, remove and set the timer for another 15 minutes for the corn. Remove corn from steam oven and rest at room temperature for at least 5 minutes then place in the refrigerator. Set mode to super cool and chill for at least 30 minutes or until completely cooled.
Step 3
Remove corn from the refrigerator, cut kernels off the cob. Place yams and corn kernels into a bowl and set aside in the refrigerator.
For the Ceviche
Chef Notes: For a twist on this recipe use lemon juice and parsley instead of cilantro and lime. If you would like spicier ceviche, do not deseed or devein your peppers.
Step 1
In a blender pour lime juice, Ahi Amarillo, diced serrano pepper, ginger, celery, habanero, garlic, onion, 1/4 bunch chopped cilantro, clam juice, salt and pepper. Blend on high for 2 minutes, strain liquid into a bowl large enough to add the seabass.
Step 2
Chill chopped seabass in juice for 2-3 hours.
Step 3
In a large bowl, combine corn, yams, 1/4 bunch chopped cilantro, Fresno peppers, serrano peppers, extra virgin olive oil, 2 tablespoons of the ceviche liquid, and set this bowl aside.
Step 4
Place sliced red onion in a strainer and run hot tap water over for 60 seconds. Turn the water to cold and run cold water over for another 60 seconds. Set aside in the strainer over a bowl.
Step 5
Strain marinated seabass, reserving the ceviche juice.
Assembly
In clear bowls or large martini glasses layer ceviche starting with corn/yam mix, corn nuts, a few red onion slices, and seabass in 2-3 layers then fill the glass halfway with ceviche liquid, top with corn nuts and red onion slices.
