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

Name: Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion.
2
Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
3
Preheat a grill.
4
Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
5
To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste.
6
Make sure the paste is firm and not too watery.
7
Form small pancake shapes and grill on each side for approximately 2 minutes.
8
To serve, place the masa cakes on the plate and top with the sea bass ceviche.
9
Drizzle the top with the hot pepper sauce for added heat.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 24 ounces sea bass, julienned, 1 cup lime juice, 1 cup lemon juice, 1 cup orange juice, and more.

Yes, Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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