Kiwi and Pomelo Sea Bass Ceviche
Kiwi and Pomelo Sea Bass Ceviche
Ingredients
For the Ceviche
- 1 sea bass fillet, local, about 1 pound
- 1 kiwi, diced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon salt, or to taste
- 3 lime, juiced
For the Leche de Tigre (Tiger's Milk)
- 1 kiwi, roughly chopped
- 1/4 red onion, roughly chopped
- 1 inch ginger, peeled and chopped
- 1/4 habanero pepper, seeded and roughly chopped (adjust to taste)
- 1 lime, zest julienned or in thin strips
- 1/4 pomelo, segments, pith removed
For Garnish
- 1/4 cup fresh cilantro, leaves, for garnish
- as needed taro chips, for serving
Instructions
- 1
Prepare the sea bass: Place the sea bass fillet on a clean cutting board. Slice the fillet into thin strips, then dice these strips into small, bite-sized cubes, approximately 1/2-inch pieces. Transfer the diced sea bass to a non-reactive metal mixing bowl.
⏱️ 5 min
- 2
Marinate the sea bass: Add the diced kiwi and thinly sliced red onion to the bowl with the sea bass. Sprinkle with salt. Squeeze the fresh lime juice over the mixture. Using a spoon, gently mix all ingredients thoroughly until well combined. Allow the sea bass to marinate for 10 minutes in the refrigerator, or until the fish turns opaque.
⏱️ 15 min
- 3
Prepare the Leche de Tigre: While the fish marinates, combine the roughly chopped kiwi, roughly chopped red onion, chopped ginger, chopped habanero pepper, julienned lime zest, and pomelo segments in a blender. Blend on high speed until a smooth, uniform sauce is formed. Taste and adjust seasoning if necessary.
⏱️ 8 min
- 4
Assemble and garnish: Once the sea bass is marinated, transfer the mixture from the bowl onto a serving plate or into individual shallow bowls. Pour the prepared Leche de Tigre sauce generously over the ceviche. Garnish with fresh cilantro leaves.
⏱️ 5 min
- 5
Serve immediately, optionally accompanied by taro chips or other crispy accompaniments.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kiwi and Pomelo Sea Bass Ceviche
For the Ceviche
- 1 sea bass fillet, local, about 1 pound
- 1 kiwi, diced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon salt, or to taste
- 3 lime, juiced
For the Leche de Tigre (Tiger's Milk)
- 1 kiwi, roughly chopped
- 1/4 red onion, roughly chopped
- 1 inch ginger, peeled and chopped
- 1/4 habanero pepper, seeded and roughly chopped (adjust to taste)
- 1 lime, zest julienned or in thin strips
- 1/4 pomelo, segments, pith removed
For Garnish
- 1/4 cup fresh cilantro, leaves, for garnish
- as needed taro chips, for serving
Instructions
- 1
Prepare the sea bass: Place the sea bass fillet on a clean cutting board. Slice the fillet into thin strips, then dice these strips into small, bite-sized cubes, approximately 1/2-inch pieces. Transfer the diced sea bass to a non-reactive metal mixing bowl.
⏱️ 5 min - 2
Marinate the sea bass: Add the diced kiwi and thinly sliced red onion to the bowl with the sea bass. Sprinkle with salt. Squeeze the fresh lime juice over the mixture. Using a spoon, gently mix all ingredients thoroughly until well combined. Allow the sea bass to marinate for 10 minutes in the refrigerator, or until the fish turns opaque.
⏱️ 15 min - 3
Prepare the Leche de Tigre: While the fish marinates, combine the roughly chopped kiwi, roughly chopped red onion, chopped ginger, chopped habanero pepper, julienned lime zest, and pomelo segments in a blender. Blend on high speed until a smooth, uniform sauce is formed. Taste and adjust seasoning if necessary.
⏱️ 8 min - 4
Assemble and garnish: Once the sea bass is marinated, transfer the mixture from the bowl onto a serving plate or into individual shallow bowls. Pour the prepared Leche de Tigre sauce generously over the ceviche. Garnish with fresh cilantro leaves.
⏱️ 5 min - 5
Serve immediately, optionally accompanied by taro chips or other crispy accompaniments.
⏱️ 2 min