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Sea bass ceviche with coconut sauce and jalapeño granita.

Sea bass ceviche with coconut sauce and jalapeño granita

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

21 March, 2023
Average: 4 (3 votes)

serves for

10

total time

0 HR 30 MIN

ingredients

Sea bass
500g/1.1lbs, diced into 1/2-inch pieces
Coconut sauce
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
Other
Sweet mango
100g/3.5oz, diced
Red onion
50g/1.8oz, sliced
Jalapeño granita (optional – freezing time 6 hrs)
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

Method

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. 

Step 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.

Step 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. 

Step 03

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

Step 04

Dice the sweet mango into ½-inch cubes.

Step 05

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

Step 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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