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

Cook your catch with SWS and Chef Brandon McGlamery

April 1, 2010
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************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.

**** Recipe Archive  * Cobia Poached in Lemongrass, Coconut Milk, and Lime * Grilled Mahi-Mahi Skewers with Tomato-Ginger Chutney and Fried Chickpeas|

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