Sea Bass Ceviche with Jicama and Avocado Slaw

Information

Notes

This recipe demonstrates the new thinking on ceviches in Peru. The idea nowadays is to greatly reduce the length of the marinating period. In a sense, you are making a dressing rather than a marinade. So now you don’t have to plan to make this the day before you want it—you can stop at your fishmonger on the way home and have ceviche on the table that night. Here I serve the sea bass in a bowl over ice, with bowls containing the chilled salad components. It is more or less a Japansese approach, and I like to use chopsticks to eat this ceviche.

If you can get cancha (Latin American corn nuts) and toast them, they make a fantastic addition to this dish. I like to drizzle coconut milk onto the citrus juices after serving the ceviche. Or I garnish the plates with tiny dots of soy sauce and sesame oil.

Directions

Thinly slice the fillets and then cut them into ¾-inch squares. Cover and refrigerate while you prepare the rest of the recipe. Put four small serving bowls in the refrigerator to chill.

For the marinade dressing

Combine all the ingredients in a bowl. Set the bowl inside a larger one filled with ice while you prepare the salad.

For the Salad

In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper. In a larger bowl, toss the vinaigrette with the avocado and jicama. Refrigerate.

To finish the dish

Add the sea bass to the marinade/dressing and gently mix. Let stand for about 10 minutes. Spoon the ceviche, with its liquid, into the four chilled bowls. Serve with the salad, and encourage your guests to top their ceviche with salad.