Ceviche

Acadian Redfish and Black Sea Bass Ceviche

Recipe by chef Micheal Faccidomo of Stoneacre Garden for the Aquidneck Community Table Summer Bounty Party

Ingredients:

1 cup fresh lime juice 

1 cup fish stock 

1 cup fresh orange juice

1 lb total of a combination of Acadian Redfish and Black Sea Bass filet ( or any local firm white fish ) skin removed and filet cut into small cubes

1/2 large onion thinly sliced 

2 tbsp ginger peeled and grated 

2 tsp cilantro stems 

1 small jalapeno sliced

2 1/2 tsp kosher salt



Steps

  • Blend all ingredients except fish in a small bowl or mixing cup.

  • Place your cut up fish in a large glass bowl and pour liquid over fish and refrigerate for at least 3 hours and up to 1 day.

  • Garnish with cilantro, thinly sliced red onion, and sliced jalapeno.

FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

Recipe courtesy of Martha Stewart. Click the button below for the recipe.

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