Ceviche is a popular South American fresh seafood appetizer that features raw seafood marinated in a citric-based sauce which, in effect, "cooks" the fish*. This exceptional recipe was created by Chef Ricardo Zárate.

Sea Bass Ceviche

For Ceviche Sauce:

1/3 cup honey
4 garlic cloves
1/4 red onion
4 stalks celery
1/8 pound fresh sea bass
1 cup lime juice
1/2 cup coconut milk
1 tablespoon aji amarillo paste**

For Ceviche:
1 pound fresh sea bass, diced
1/2 red onion, sliced
1 tablespoon cilantro, chopped
Red serrano chile, to taste
salt and pepper, to taste

1. For Ceviche Sauce: In a blender, blend all ingredients together until smooth.
2. For Ceviche: Mix the ceviche sauce with all the ingredients of the ceviche and let them marinate for 15 minutes before serving.

Makes 4 servings.

*Even though the citric acid "cooks" the fish, it is well advised to use only the freshest fish available to help prevent the possiblility food poisining. We do not recommend this dish for young children or the elderly.

**Aji Amarillo paste is a yellow Peruvian chile paste available in Latin supermarkets. You may also use any chile paste of your choice. You can substitute the serrano chile for jalapeño or habanero chile.

Nutritional Infomation Not Provided.

Recipe and photograph provided courtesy of National Honey Board.