Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 44m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino


  • 24 ounces sea bass, julienned
  • 1 cup lime juice
  • 1 cup lemon juice
  • 1 cup orange juice
  • 1 red onion, julienne
  • 1 cup chiffonade cilantro leaves
  • 4 jalapeno chiles, roasted, peeled, seeded, and chopped
  • 2 red bell peppers, roasted, peeled, seeded, and chopped
  • 2 yellow bell peppers, roasted, peeled, seeded, and chopped
  • 2 ears corn, roasted and removed from the cob
  • Salt and pepper
  • Hot pepper sauce, (recommended: Cholula)
  • 4 cups masa harina
  • 4 eggs
  • Water, to bind


Step 1

In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.

Step 2

Preheat a grill.

Step 3

Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.

Step 4

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.

Step 5

To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

Leave a Reply

Your email address will not be published. Required fields are marked *