Sashimi-Grade Farmed Bass Ceviche with Grapefruit and Serrano Chiles
This easy-to-make ceviche appetizer uses farm-raised bass, usually available
at Whole Foods and other fishmongers.
Serves 4
½ lb. sashimi-grade bass, cut into
¼-inch-by-10-inch strips
4 Tbsp. fresh-squeezed orange juice
2 Tbsp. fresh-squeezed lime juice
2 Tbsp. extra virgin olive oil
5 segments from a pink grapefruit, each cut into 4 pieces
1 Tbsp. serrano chiles, thin-sliced in rounds with seeds
3 Tbsp. marinated carrots, finely diced
½ tsp. sugar
kosher salt and freshly ground black pepper, to taste
Place carrots in a bowl with ½ teaspoon of sugar. Let mixture rest for 10 minutes. Rinse and drain carrots. Combine all the ingredients in a non-reactive bowl and chill for 10 minutes. Serve in a bowl over ice with chips.
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