Villa Barra Recipe

Prepare the fish

Trim any skin and sinew from the sea bass. Cut the fillet into 1/2-inch (1.25 cm) cubes and place in a non-reactive bowl (glass or ceramic).

Cure in citrus

Pour the fresh lime juice and lemon juice over the fish so it is fully submerged. Stir gently to separate pieces so citrus can penetrate. Cover and refrigerate for 20–25 minutes, stirring once at 10–12 minutes to ensure even 'cooking'. The fish should become opaque and firm to the touch.

Combine aromatics

While the fish is curing, place the thinly sliced red onion in cold water for 5 minutes to mellow the bite, then drain. Mince the green chili and chop the cilantro. Dice the mango into small uniform cubes.

Finish ceviche

Once the fish is opaque, drain off about half the citrus (leave enough to keep the mixture moist). Add the drained red onion, green chili, cilantro, diced mango, sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Gently fold everything together to combine. Taste and adjust salt and acidity if needed. Keep chilled until plating.

Char the corn: heat a cast-iron skillet or grill pan over high heat until smoking. Add the fresh corn kernels and cook, stirring occasionally, until lightly charred and golden in spots, about 4–6 minutes. Remove and let cool slightly.

Assemble salad: in a bowl combine the charred corn, halved cherry tomatoes, diced red bell pepper, and thinly sliced scallions. Add 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon chipotle powder or smoked paprika. Toss to combine. Taste and adjust seasoning. Set aside at room temperature.

Make avocado purée: halve and pit the avocado, scoop the flesh into a small blender or bowl. Add 2 tablespoons Greek yogurt (or crème fraîche), 1 teaspoon lime juice, and 1/4 teaspoon salt. Blend or mash until smooth and creamy. If too thick, add a teaspoon of cold water to reach desired consistency.

Plate the dish: on chilled plates or a large shared platter, place a spoonful of avocado purée (about 1–2 tablespoons) as a base. Spoon the ceviche on top or beside the purée. Add a small mound (about 2 tablespoons) of the charred corn & tomato salad next to the ceviche. Drizzle a little extra-virgin olive oil (about 1/2 teaspoon) over the ceviche and finish with microgreens or cilantro leaves. Serve with tortilla chips or thin toasts on the side.

Serve and enjoy: ceviche is best eaten fresh. Recommend serving immediately after plating so the tortilla chips remain crisp. Leftover ceviche can be stored covered in the refrigerator for up to 24 hours but texture will change.