Sea bass ceviche with coconut sauce and jalapeño granita recipe
A Latin American classic. Learn how to make traditional ceviche with this recipe from chef Gabriela Ghamorro.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Refrigerator
- Freezer
Ingredients
- Sea bass: 500g/1.1lbs. diced into 1/2-inch pieces
- Lime juice: 200g/7 fl oz. fresh
- Red onion: 50g/1.8oz
- Ginger: 10g/0.4oz
- Garlic: 15g/0.5oz
- Coriander: 10g/0.4oz (stems)
- Celery: 15g/0.5oz
- Salt: 3g/0.1oz
- Aji amarillo paste: 4g/0.14oz
- Coconut cream: 80g/2.8oz
- Sweet mango: 100g/3.5oz. diced
- Red onion: 50g/1.8oz. sliced
- Green bell pepper: 150g/5.3oz
- Jalapeños: 25g/0.9oz
- Cucumber: 80g/2.8oz
- Ginger: 20g/0.7oz
- Garlic cloves: 1
- Salt: 2g/0.07oz
- Apple vinegar: 15g/0.5 fl oz
- Agave syrup: 50g/1.8 oz
- Vodka: 20g/0.7 fl oz
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