Wild Striped Bass Ceviche

Yields 4 servings

Serves 4 people
as an appetizer

INGREDIENTS

Sushi-Grade Wild Striped Bass, skin off, 12 oz + 2 oz divided for the leche tigre, diced into 1/2 in pieces
Leche De Tigre, 14 oz
Taro Root, 1/2 lb trimmed and peeled
Masa Tuiles, 1 dz
Cilantro, 1/2 cup, chopped
Serrano pepper, 1 ea, sliced thinly
Red Onion, 2 oz, Thinly sliced
Kosher Salt, 1 teaspoon plus extra for seasoning
Ground Black pepper, 1 teaspoon

Leche De Tigre: yields 14 oz

Lime juice, 1 cup
Coconut milk, 1/2 cup
Kosher Salt, 1 teaspoon
Ground Black pepper, 1 teaspoon

Masa Tuile

Fine Ground Masa, 1 oz
Vegetable Oil, 1 oz
Water, 6 oz

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Served with Leche De Tigre, Taro Chips, and Masa Tuiles

Refrigerate your bowls as a head of time so you can serve very cold ceviche.
Buy the freshest fish possible from your local purveyor – we’re big fans of Citarella & New Wave.

COOKING INSTRUCTIONS:

Prepare Taro Chips

Preheat a medium pot with 3 cups of vegetable oil to 350 degrees
Cut the taro root in half, from North to South Pole
Using a mandolin or very sharp knife, slice taro root into pieces 1/16th of an inch thick
Place in a bowl and cover with cool water
When the oil is hot, drain taro in a colander and begin to drop chips one by one into the hot oil, careful not to crowd the pot
Fry until chips stop bubbling, about 60-90 seconds, and remove to a paper towel-lined plate
Season with salt and set aside for later

Prepare Masa Tuile

Whisk oil, water, and masa together in a small bowl until completely smooth
Allow the batter to rest for 10 minutes
Preheat a nonstick pan over medium-low heat
Stir masa to homogenize, and pour 1 tablespoon of batter onto the pan, waiting until the batter stops spreading before pouring the next tuile. Tuiles must not touch in the pan
Cook each tuile 1 minute per side, removing to paper towel-lined plate as you go
Set tuiles aside for later

Prepare Leche De Tigre

Place lime juice, coconut milk, 2 oz of diced bass, and pre-measured amounts of salt and pepper into a blender. Blend on high until completely smooth
Reserve in the fridge

Assembly and Serving

In a small bowl combine remaining diced fish, Leche de Tigre, cilantro, and red onion. Toss gently and place it into the fridge to marinate for 30 minutes
After 30 minutes, evenly divide fish and sauce amongst 4 coupe plates or shallow bowls, mounding the fish in the center of the plate and pouring the sauce around it
Top with sliced chilies
Serve taro chips and masa tuiles on the side

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October, 2022 RECIPE OF THE MONTH

INGREDIENTS

Leche De Tigre: yields 14 oz

Masa Tuile