Chef Dudley Nieto, the award-winning chef and published author, who recently joined Mas Mex as the Director of Culinary for Fat Rosie’s Taco and Tequila Bar, shared this tasty ceviche recipe with HOLA! so you can enjoy the vibrant flavors of the Yucatán Peninsula right from your home.
“This ceviche brings the best of the Yucatán Peninsula. With native Mayan flavors, it's tangy and citrusy with the medium spice of Serrano chiles, jicama, cucumber, and coconut water. It brings an array of flavors and textures, which makes you feel the tropical breeze and hear sounds of the sea.”
Light, healthy, and bursting with flavor, it’s an ideal dish for summer and pairs beautifully with a margarita!
Recipe: Ceviche de Robalo (Striped Bass)
Servings: 5 portions | Time: 1 hr
Ingredients:
- 1 lb striped bass fillet, cut into ¼” cubes
- 1 cup fresh orange juice
- 1 cup fresh lime juice
- 1 medium red onion, diced
- ½ red jalapeño or serrano, thinly sliced
- ½ tsp kosher salt
- 1 cup coconut water
- 1 cup cucumber juice (made by blending ½ cup of water with half a peeled seedless cucumber)
- 1 grapefruit supreme
- ¼ jicama, cut into batons (julienne)
- 2 radishes, cut into batons (julienne)
- 1 small cucumber, diced
- ¼ cup opal basil
- 1 avocado, cut into small cubes
- 1 radish, thinly sliced (for garnish)
Instructions:
- Using a stainless steel bowl, cure the fish with lime and orange juice for at least 30–45 minutes.
- Strain ½ cup of the liquid, then add the red onion and serrano chile.
- In another bowl, combine the coconut water with the cucumber, basil leaves, and avocado.
- Add salt to taste.
- Add the fish and garnish with radish, jicama, and grapefruit supremes.
- If possible, serve in a coconut shell as a vessel.