Sea Bass Ceviche

Honey-Infused Menu from Internationally Acclaimed Chef Ricardo Zárate

Sea Bass Ceviche

For the ceviche sauce:
1/3 cup honey
4 garlic cloves
1/4 red onion
4 stalks of celery
1/8 lb fresh sea bass
1 cup lime juice
1/2 cup coconut milk
1 tbs aji amarillo paste

For the ceviche:
1 lb fresh sea bass, diced
1/2 red onion, sliced
1 tbs cilantro, chopped
Red serrano chili (to taste)
Salt & pepper (to taste)

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

In a blender, blend all the ceviche sauce ingredients together.

Mix the ceviche sauce with all the ingredients of the ceviche and let them marinate for 15 minutes before serving.

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