Bass Ceviche Recipes
CEVICHE
This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy
Provided by James Martin
Categories Dinner
Time 1h50m
Yield Serves 6 as a starter
Number Of Ingredients 10
Steps:
- In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
- Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.
Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
BASS CEVICHE
This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green garlic is in season, use that in place of the scallions. The same goes for fresh cherry peppers, which can stand in for easier-to-find Fresno peppers.
Provided by C.J. Chivers
Categories dinner, lunch, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.
- Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 3 grams
SEA BASS CEVICHE
I've been a huge fan of shrimp and scallop ceviche for years but on my last trip to Costa Rica I discovered the wonderful sea bass ceviche that they serve in almost every restaurant. I had it every single night while there. It's just wonderful. The recipe calls for letting the fish marinade for 1 hour but I prefer at least 3 hours. I definitely want my fish "cooked".
Provided by sassafrasnanc
Categories Costa Rican
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
- Add onions, red bell peppers, parsley, and cilantro. Mix well.
- Cover and refrigerate for 2 hours before serving.
- Add olive oil, salt and pepper to taste before serving.
- Serve with crackers on lettuce.
Nutrition Facts : Calories 505.5, Fat 31.9, SaturatedFat 5, Cholesterol 93.1, Sodium 745.7, Carbohydrate 13.1, Fiber 1.6, Sugar 4.3, Protein 43
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