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. 

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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