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April 01, 2010

Angler's Kitchen: Wild Striped Bass Ceviche with Florida Orange, Jicama, Avocado and Jalapeño

Cook your catch with SWS and Chef Brandon McGlamery

Serves 4 (as an appetizer)


For the Fish:

1 striped bass (extremely fresh, cleaned, with all blood lines removed)
3 cups kosher salt
3 cups sugar
Juice and zest of 2 limes
Juice and zest of 2 oranges

Method: Mix the salt, sugar, zest and juices together very well, should be like a "wet-sand" consistency. Cover the fish in the "sand" all over and place in the refrigerator for 30 minutes. Remove fish from sand, rinse off in cold water and pat dry. Slice with a very sharp knife and keep chilled until ready to assemble ceviche.


For the Dressing:

1/2-cup EVOO
2 tablespoons lime juice
2 tablespoons orange juice
3 tablespoons soy sauce
1 tablespoon honey

Method: Whisk together and reserve


For the Salad:

1 Florida orange, segmented and sliced thinly
1 avocado, peeled and diced
1 cup jicama, diced
1 cup radish, preferably Watermelon or D'avignon
1 jalapeño, sliced very thinly
Sprigs of cilantro for garnish

To Finish: Lay the striped bass on a plate; in a salad bowl toss the all of the ingredients for the dressing with that of the salad; season with salt, and with a spoon lay the salad around and on the ceviche of striped bass in a eye-catching fashion. Garnish with the cilantro. Serve immediately.


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