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Sea bass ceviche with coconut sauce and jalapeño granita by Gabriela Ghamorro

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
5H 0MIN
Cuisine

Ingredients

Sea bass: 500g/1.1lbs, diced into 1/2-inch pieces

Lime juice: 200g/7 fl oz, fresh

Red onion: 50g/1.8oz

Ginger: 10g/0.4oz

Garlic: 15g/0.5oz

Coriander: 10g/0.4oz (stems)

Celery: 15g/0.5oz

Salt: 3g/0.1oz

Aji amarillo paste: 4g/0.14oz

Coconut cream: 80g/2.8oz

Sweet mango: 100g/3.5oz, diced

Red onion: 50g/1.8oz, sliced

Green bell pepper: 150g/5.3oz

Jalapeños: 25g/0.9oz

Cucumber: 80g/2.8oz

Ginger: 20g/0.7oz

Garlic cloves: 1

Salt: 2g/0.07oz

Apple vinegar: 15g/0.5 fl oz

Agave syrup: 50g/1.8 oz

Vodka: 20g/0.7 fl oz

A classic Latin American ceviche, bursting with flavour. Feel free to substitute any fresh, mild-tasting fish.

"Ceviche is more than just cured/marinated fish; it is a gastronomic identity for Latin Americans. For me, it is one of those dishes that always takes me back to my roots, to the hot summer days on the Pacific coast of Nicaragua. It's a dish that is easy to make at home, using any fresh fish with a mild flavour such as red snapper or sea bass." says chef Gabriela Ghamorro. Find out how to prepare this recipe by following the step-by-step instructions.
 

Method

01.
For the granita

The jalapeño granita is optional, bear in mind that it must be prepared in advance, ideally overnight. Blend all ingredients to a smooth consistency, use a fine sieve to strain the liquid and then freeze. Use a fork to grate it.

02.
For the coconut sauce

Coarsely blend all the ingredients except for the coconut cream. Let it rest for 15 minutes and strain through a fine sieve. Once it's ready add the coconut cream and blend it at a low speed to combine. Keep refrigerated. 

03.

In the meantime, slice the onions discarding the hearts and set aside in cold water. Once ready to use discard the water.

04.

Dice the sweet mango into ½-inch cubes.

05.

Cut the fish into ½-inch cubes and toss them with a pinch of salt.

06.

Mix together the fish, onions, sweet mango, and coconut sauce. It is optional to let it rest for 5-10 minutes before serving. Add the granita as a garnish if desired. Enjoy it!

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