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Chilean sea bass ceviche

Written By Pam Brandon and Anne-Marie Denicole On June 24, 2009

Tasty fish from the Divas of Dish

This South American star drips with style. Bejeweled in red chilies and flavorful herbs, pearl-white slivers of Chilean sea bass bathe in a fusion of lemon and lime juice. chilean sea bass

Summer-savvy divas beat the heat with ease as the citrus juice “cooks” this low-fat dish right in the fridge. This cool cooking is a whole scientific process, but all we need to know is that there is no hot stove as the lemons and limes do the trick without heat, firming the fish and turning it opaque. 

Latinos love ceviche and have created dozens of varieties in Central, South American and Mexico.  If you can’t find (or afford) sea bass, try pompano, red snapper or sole. Only dark fish like salmon won’t work.

In Ecuador, the juice that stays on the plate after eating the ceviche is called “tiger’s milk,” said to be good for hangovers. And it’s perfectly acceptable to lift the plate to your mouth to drink it. Or mix it with vodka to make a ceviche cocktail.

The divas say, bottoms up!

 ‘Sea and Be Seen’ Sea Bass Ceviche

Serves 8

2 pounds Chilean sea bass, all bones removed
Juice of 2 large lemons
Juice of 4 to 6 limes, depending on size
1/2 red onion, thinly sliced and separated into rings
1 clove garlic, minced
1 hot red chili, seeded and cut into thin strips
1 sweet orange pepper, cut into thin strips
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons fresh cilantro, minced
Coarse salt, freshly ground black pepper, to taste
Extra virgin olive oil, to taste
6 ripe Haas avocadoes, halved, peeled and pitted
Rinse the fish; pat dry, and slice thinly into bite-size pieces.

In a 2-quart stainless steel bowl, combine the citrus juices, onion, garlic, chili, orange pepper, parsley and cilantro.  

Add the sea bass, making sure the citrus juices generously covers the fish. Season with salt and pepper. Allow the fish to marinate, or “cook” in the fridge for at least 4 hours—until the fish no longer looks raw. Season if desired and drizzle with a bit of olive oil.   Serve in avocado halves.   

Note: This recipe is from the cookbook Culinary Confessions of the PTA Divas:  Stylish Recipes and Saucy Secrets for the Everyday Gourmet, which is a really fun read, is available for $15 (that includes shipping and handling) from Diva Pam, e-mail \n [email protected] This e-mail address is being protected from spambots. You need JavaScript enabled to view it .    

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