Best 2 Sea Bass Tomato Ceviche Recipes
When it comes to seafood delicacies, sea bass tomato ceviche stands out as a refreshing and flavorful dish that tantalizes taste buds with its zesty and vibrant flavors. Originating from the coastal regions of South America, this ceviche recipe has gained immense popularity worldwide due to its simplicity, versatility, and the explosion of flavors it offers. In this guide, we will embark on a culinary journey to discover the secrets behind creating an exceptional sea bass tomato ceviche, exploring the intricacies of selecting the freshest ingredients, the art of marinating sea bass in a tangy citrus mixture, and the perfect balance of spices and herbs to enhance the overall taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
SEA BASS AND TOMATO CEVICHE
Steps:
- Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
- Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
- Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your "leche de tigre"). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.
- Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.
SEA BASS & TOMATO CEVICHE RECIPE - (5/5)
Provided by á-174535
Number Of Ingredients 13
Steps:
- Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 tablespoon salt, and 1/4 cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour. Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into 1/4-inch-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve. Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about 1/2 cup; this is your "leche de tigre"). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed. Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.
Tips:
- Use the freshest ingredients possible. The quality of your ceviche will depend on the quality of your ingredients. Try to use wild-caught sea bass and ripe, juicy tomatoes.
- Cut the fish and vegetables into small, even pieces. This will help them to marinate evenly and cook quickly.
- Use a good quality olive oil. The olive oil will help to enhance the flavor of the ceviche.
- Be careful not to overcook the fish. Ceviche is a raw dish, so the fish should only be marinated for a short period of time. Otherwise, it will become tough and chewy.
- Serve the ceviche immediately. Ceviche is best enjoyed fresh. If you need to store it, keep it in the refrigerator for no more than 24 hours.
Conclusion:
Sea bass tomato ceviche is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, tangy or sweet, there is a ceviche recipe out there for you. So next time you are looking for a light and healthy meal, give sea bass tomato ceviche a try.
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