Sea Bass Ceviche

• 600 grs. (1.5 Lb) Filet of sea bass
• 1 Medium red onion, julienne (thinly sliced)
• 10 to 12 key limes, freshly squeezed
• 1 Celery stalk
• 1Tbsp Chopped Cilantro
• ¼ tsp Garlic, finely grated
• ¼ tsp Ginger, finely grated
• 2 to 4 Tbsp Aji Amarillo paste (quantity depends on how spicy you like it)
• 2 to 4 Aji Limo, (or Thai chili), seedless, deveined and finely chopped
• ¼ to ½ Cup Fish and Mussel Stock
• Salt, Pepper

Preparation:

Put the sliced onion in a bowl with cold water and pinch of sugar and salt, for 30 minutes. Then rinse and drain.

Cut Fish in squares 1/2 inch thick. Approximately and reserve in the fridge.

In a bowl or jar, mix together the lime juice, aji amarillo paste, half of the aji limo (or thai chilli), half of the garlic and half of the ginger. Then add celery stalk, the chopped cilantro and the stock. Season with salt, and pepper. Let sit for 10 minutes so flavors come together.

Now place in a bowl the fish and mix with the other half of garlic, ginger and aji limo or thai chili, salt and 5-6 ice cubes. Pour in the lime juice mixture (“leche de tigre ”) and mix for half a minute. Take out the ice cubes and adjust seasoning if necessary. Serve.

Helpful tips on Ceviche

• Be careful when you squeeze the limes. Best to squeeze them by hand and try no to put to much pressure, otherwise the bitter flavors of the lime will come out.
  
• Ceviche seasoning (“leche de tigre ”) contains lots of salt, more than you expect. Salt in this case not only brings out flavors, but also balances the sourness of the lime juice. You can use a little bit of sugar for the same purpose or if the limes are squeezed with too much pressure and its bitterness comes out, sugar will help you to balance the bitter taste.
  
• Fish and mussel stock is used for flavor and also to give a bit of balance to the sourness of the lime juice. (It is not always used).
  
• Also, if you like you can add 3 cubes of fish or a couple of scallops to the ceviche juice and put it in a blender to get the "leche de tigre” a little bit thicker.
  
• Aji Amarillo paste gives a particular aromatic taste. Always is best to make your own paste. (This ingredient is optional).
  
• Ice cubes are used to refresh the fish, and to serve the ceviche at a good temperature.

(Makes 4 Servings)

Brisa Deneumostier