Sea Bass Ceviche with Salad From Norman's 180

Since Norman Van Aken is doing a 180 by coming back to Coral Gables, partnering in the kitchen with his son and a fresh-faced Phillip Bryant, and putting local sourcing at the top of the priority list, we thought we'd mix things up a bit and start his three-part interview with a recipe. Here's a delicious, light-for-summer appetizer that should be as easy to make as 1-2-3 in the 3-0-5. Here's your 411:

12 ounces skinless sea bass fillets, thinly sliced and then cut into ¾ inch bite-size squares (keep very cold)

½ cup freshly squeezed lime juice
1 cup freshly squeezed grapefruit juice
1 tablespoon extra virgin olive oil
½ of a red onion, peeled and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
1 jalapeño, minced
kosher salt, to taste

1 cup jicama, peeled and sliced into matchstick-size pieces1 ripe avocado, peeled, pitted and diced into ¼ -inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons red onion, diced small
2 tablespoons chopped cilantro leaves
¼ teaspoon ground cumin

kosher salt and freshly cracked black pepper to taste

Salad directions: Assemble all salad ingredients in a chilled bowl. Set aside. Serve alongside the ceviche.

Ceviche directions: Combine the marinade ingredients in a non-reactive bowl and place a larger bowl filled with ice beneath it. A few minutes before serving place the cut sea bass in the marinade (about 10 minutes is recommended for sushi quality fish). Stir once or twice to distribute the marinade. Serve in a small chilled bowl and spoon the liquid of the ceviche and the fish into them.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.