Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade
The recipe Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade is ready in about 44 minutes and is definitely an amazing gluten free, dairy free, and pescatarian option for lovers of South American food. This recipe serves 4. This main course has 790 calories, 50g of protein, and 14g of fat per serving. This recipe covers 56% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have lemon juice, ears corn, salt and pepper, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.
Instructions
1
In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion.
Ingredients you will need
Orange Juice
Lemon Juice
Lime Juice
Seabass
Onion
Equipment you will use
Bowl
2
Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
3
Preheat a grill.
Equipment you will use
Grill
4
Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Cilantro
Peppers
Corn
Fish
5
To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
Ingredients you will need
Masa Harina
Water
Egg
Equipment you will use
Grill
6
To serve, place the masa cakes on the plate and top with the sea bass ceviche.
Ingredients you will need
Seabass
7
Drizzle the top with the hot pepper sauce for added heat.