Sea Bass Ceviche with Toasted Coriander and Coconut

Menu Part: 
Appetizer
Cuisine Type: 
Latin
Serves: 
6 appetizer portions

Rutgers University Chefs Robert Warren, Robert Higgins and Brian Petersen produced this recipe for a Rutgers University chemical & biochemical engineering event, and the results exceeded client and guest expectations, says Catering Manager Susan DiMaio. The chefs say the most appealing aspects of this recipe are the blend of colors from the fresh ingredients and the balance of flavors between the spicy jalapeño and the sweet coconut water. The chefs say customers were pleasantly surprised after discovering a new kind of ceviche that didn’t rely on overly acidic flavors.

Ingredients

12-oz. sea bass fillet, skin removed
1⁄3 cup coconut water
1⁄3 cup fresh lime juice
1⁄3 cup orange juice
1⁄4 cup finely chopped red onion
2 tbsp. coriander seed, toasted, finely crushed
1 tbsp. finely chopped fresh jalapeño pepper
1⁄2 teaspoon kosher salt

Steps

1. Thinly slice or dice sea bass. Arrange in single layer in 13-by-9-inch baking dish. Mix remaining ingredients in small bowl and pour over fish, cover and refrigerate for 1 to 2 hours, allowing fish to marinate.

2. To serve, arrange marinated sea bass on serving plates or in serving cups. Drizzle each with some of the marinade. Garnish with spiced chips for extra flavor and crunch.

Recipe by Rutgers, The State University of New Jersey, New Brunswick, N.J. 

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources