Sea Bass Ceviche with Toasted Coriander and Coconut
| Serves | 6 |
|---|---|
| Ingredients | Seafood |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Latin |
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.