Black Sea Bass Ceviche with Chilled Horseradish Broth
WITH CHILLED HORSERADISH BROTH
Ceviche requires the freshest fish (in this case, black sea bass) you can find, and calls for a marinade of fresh lemon and lime juices for curing. The acid in the citrus starts to cook the sea bass, changing its texture in the process and resulting in a delectable and refreshing dish, enhanced by the spice of the chilled horseradish broth.
Ingredients Horseradish Broth
Two 2-pound black sea bass (should result in four 4-ounce fillets) 1 Honeycrisp apple (or equivalent) 1 avocado, small 1 cup assorted radishes 1 red onion, small 1 1⁄ limes
2 1 1⁄ lemons
2 4 tablespoons extra virgin olive oil Salt to taste
Sea Bass Ceviche * Make broth 24 hours before and refrigerate
1 cup warm water 3 cups ice Horseradish (1 pound after peeling) 3 tablespoons salt 3 tablespoons sugar
Easy Prep: Gather all ingredients for fast and easy assembly.