Restaurants›Ballast Point Brewing›Mexican Seabass Ceviche Recipe

Mexican Seabass Ceviche Recipe

Inspired by Ballast Point Brewing

Time45m

Serves4

Lime Cure, Peruvian Choclo Kernel, Aji Amarillo, Shallot, Crispy Quinoa

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Ingredients

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Ceviche Ingredients

1 pound Mexican Seabass fillets1 cup Fresh lime juice1 cup Peruvian choclo kernels (or substitute with sweet corn)2 tablespoons aji amarillo paste2 medium Shallots, finely chopped1 cup Crispy quinoato taste Celtic sea salt1 bunch Fresh cilantro, chopped

Method

Ceviche Preparation

Prepare the Fish

Cut the Mexican seabass fillets into small, bite-sized cubes and place them in a glass bowl.

Cure the Fish

Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Add salt to taste. Cover and refrigerate for about 30 minutes until the fish is opaque.

Prepare the Mix-ins

Once the fish is cured, add the chopped shallots, Peruvian choclo kernels, and aji amarillo paste to the bowl. Gently mix to combine all ingredients.

Adjust Seasoning

Taste the ceviche and adjust seasoning with more salt or lime juice if needed. Stir in the fresh chopped cilantro.

Serve

To serve, spoon the ceviche into bowls and top with crispy quinoa for a delightful crunch.