Fish Ceviche Recipe

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  Fish Stock, Low Sodium(284g)
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  Ginger, Fresh Root(15g)
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  Garlic(30g)
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  Celery(120g)
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  Cilantro, Fresh(120g)
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  Yellow Onion(60g)
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  JalapeñO Pepper(15g)
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  Lime Juice, Fresh(60g)
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  Orange Juice, Fresh(45g)
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  2½ tsp tabasco
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  1 pinch Salt ((to taste))
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  Bass, Fillet(227g)
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  Yellow Onion
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  Cilantro, Fresh

Instructions

1. 1Mince the fresh ginger, garlic, celery, onion, and jalapeño pepper into small, uniform pieces; finely chop the cilantro and set aside separately.
2. 2Combine the fish stock, minced ginger, garlic, celery, onion, jalapeño, lime juice, and orange juice in a blender; blend over medium speed for 60–90 seconds until completely smooth with no visible chunks.
3. 3Pour the marinade through a fine mesh sieve into a glass bowl, pressing gently on solids to extract liquid; discard solids and taste the strained marinade, adjusting salt as needed.
4. 4Cover the bowl tightly with cling wrap and refrigerate the marinade for 15–20 minutes until fully chilled.
5. 5Pat the bass fillet dry with paper towels, then cut into ½-inch cubes; gently fold the fish into the cold marinade and let sit at room temperature for 3–5 minutes, stirring once halfway through, until the fish turns opaque and loses its raw translucent appearance.
6. 6Divide the ceviche evenly into 2 shallow serving bowls, spooning equal amounts of fish and marinade into each; top each portion with thinly sliced raw onion and fresh cilantro leaves.