Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
24 ounces sea bass, julienned |
1 cup lime juice |
1 cup lemon juice |
1 cup orange juice |
1 red onion, julienne |
1 cup chiffonade cilantro leaves |
4 jalapeno chiles, roasted, peeled, seeded, and chopped |
2 red bell peppers, roasted, peeled, seeded, and chopped |
2 yellow bell peppers, roasted, peeled, seeded, and chopped |
2 ears corn, roasted and removed from the cob |
salt and pepper |
hot pepper sauce, recommended: cholula |
4 cups masa harina |
4 eggs |
water, to bind |
Directions:
1. In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
2. Preheat a grill.
3. Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
4. To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
5. To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.
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