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Green Chili Ceviche a la Rick Bayless

A Rick Bayless recipe for Green Chili Ceviche. Great flavor and perfect for entertaining when you want to impress your guests.
Course Appetizer
Cuisine Ceviche, Mexican, Rick Bayless
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

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

Ceviche

  • 1 LB Sea Bass diced into cubes
  • 1 Cup Fresh Lime Juice about 3 limes

Instructions

  • 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 sea bass, 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.