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Coconut sea bass ceviche

Coconut sea bass ceviche, Prescriptions, Any category, Appetizers, Any kitchen, Latin American cuisine, Cold snacks

Ingredients portion 6

Lime 6 pieces

Sea bass fillet 600 g

Tomatoes 2 pieces

Olive oil 50 ml

Coconut milk 100 ml

Garlic 2 cloves

Red onion 50 g

Chilli pepper 1 piece

Cilantro 50 g

Avocado 1 piece

Radish 6 pieces

Grenades ½ piece

Salt to taste

Corn chips to taste

Cooking instructions 20 minutes

1 Cut the sea bass fillets into small cubes and pour over the lime juice, coconut milk, olive oil, finely chopped garlic and chilli pepper. Stir and leave in the refrigerator for two hours to marinate.

2 Add the diced avocado and tomato, finely chopped onion, coriander leaves, thin radish slices and pomegranate seeds to the cooled and marinated fish.

3 Salt, stir and serve immediately with the corn chips.

Drunken chicken

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .