Ingredients Jump to Instructions ↓

  1. 24 ounces sea bass, julienned

  2. 1 cup lime juice

  3. 1 cup lemon juice

  4. 1 cup orange juice

  5. 1 red onion, julienne

  6. 1 cup chiffonade cilantro leaves

  7. 4 jalapeno chiles, roasted, peeled, seeded, and chopped

  8. 2 red bell peppers, roasted, peeled, seeded, and chopped

  9. 2 yellow bell peppers, roasted, peeled, seeded, and chopped

  10. 2 ears corn, roasted and removed from the cob

  11. Salt and pepper

  12. Hot pepper sauce, recommended: Cholula

  13. 4 cups masa harina

  14. 4 eggs

  15. Water, to bind

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.

  2. Preheat a grill.

  3. Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.

  4. To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.

  5. To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.


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