Sea Bass Ceviche

It’s a week of very special recipes. Traditional Peruvian Cooking with Chef Valeria Molinelli.

(Serves 4)

Ingredients:

1 1/2 pounds fresh Sea Bass fillets (Black, Chilean, or any other meaty white fish)
1 cup red onion, finely sliced
Salt and black pepper, to taste
1 teaspoon Habanero chili or Thai chili, finely chopped
20 limes, juiced
1/2 cup fish stock
1 cup corn kernels, off the cob and cooked
1 sweet potato, cooked and sliced into four portions
Method of Preparation:

1. Cut fish into 1/2–inch cubes.  Keep refrigerated.
2. Put the sliced onion in a bowl with cold water and a pinch of sugar and salt.  Let rest for 30 minutes.  Rinse well and drain.
3. Season fish with salt, black pepper, and chili pepper.  Add the lime juice and fish stock.  Combine and let stand for a minute and then add the red onion.
4. Serve in a deep bowl accompanied with corn and sweet potato.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson &  Wales University.