Sea Bass Ceviche with Toasted Coriander and Coconut

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Main Ingredient: Seafood
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.