My, or should I say, Rick Bayless’ Green Chili Ceviche may be one of the greatest recipes I have ever made and enjoyed. The ceviche was served as an appetizer for the Mexican dinner I served for a client/friend dinner. The first post from this dinner was my Cheesy Poblano Polenta Bake I served as a side dish. There are more recipes to come but this ceviche was SO SO SO good. This is the first time I have ever made a ceviche. The idea came from a recent trip my wife and I took. We were on a cruise and made friends with a chef from Majorka. That’s right, Majorka. His current focus was making ceviches. I stored the idea in my head and new I wanted to try it when I came home.
The challenge when you try a recipe for the first time is you do not know what to expect. In this case, the not knowing what to expect was how do you know when the seafood is cooked. I was following a recipe that said the sea bass would cook for hours. The recipe called for frequently stirring the lime juice the cooking liquid, over the sea bass. When I frequently went back, I could see the sea bass was turning a cooked color. It was no longer opaque. I began to worry. What did I do. I googled “how do I know when my sea bass is cooked?” I found this post on Serious Eats. I learned that I needed no more than 45 minutes. This post showed what the sea bass looked like every five minutes of cooking.
Rick’s recipe, can I call him Rick, is super easy to follow and has so much flavor. I love to add sauces to my dishes and frequently do so by blending fresh herbs with other vegetables. The green chili sauce had so much flavor and a really good kick. It started with roasting serranos and garlic, and finished by blending with fresh herbs and lime juice.
The cast of characters.
The cooking of the sea bass.
The roasting of the serranos and garlic, and then, dicing the serranos.
Herb ingredients in blender, and then, blended.
Serrano herb sauce added to sea bass, and then, mixed.
The Green Chili Ceviche plated.
Green Chili Ceviche a la Rick Bayless
Serrano Herb Mixture
- 1/2 Head Garlic separated
- 3 whole Serranos
- 1 Medium Bunch Cilantro stems cut off
- 1 Small Bunch Parsley stems cut off
- 1/2 Cup Olive Oil
- 2 Tsp Kosher Salt
- 1 LB Sea Bass diced into cubes
- 1 Cup Fresh Lime Juice about 3 limes
Set a dry skillet over medium heat. Put in the unpeeled garlic cloves and serranos. Roast, turning frequently, until soft and browned - about 15 minutes. Cool until handleable, then slip the skins off the garlic, pull stems off the serranos and roughly chop.
Place in a food processor along with the cilantro, parsley, oil and salt. Process until nearly smooth. Set aside.
Pour the fresh lime juice over the scallops, cover and refrigerate for 40 - 45 minutes, stirring every few minutes. When the sea bass is done - taste one to see if it is cooked as you like. Drain off all but about 1/4 cup of the lime juice.
Stir in the herb mixture. Taste and season with more salt if you think necessary. Serve and enjoy.