Sea bass ceviche with coconut sauce and jalapeño granita by Gabriela Ghamorro
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
"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
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.
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.
In the meantime, slice the onions discarding the hearts and set aside in cold water. Once ready to use discard the water.
Dice the sweet mango into ½-inch cubes.
Cut the fish into ½-inch cubes and toss them with a pinch of salt.
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!
