Wild Striped Bass Ceviche

sea bass ceviche

Serves 4

Compressed Watermelon Base

At Gotham, we compress the watermelon to intensify the flavor. If you’re doing this at home just cut a rectangular slice of watermelon, approximately 7 inches by 1.5 inches. Set aside.

Vegetable Salad

¼ cup fresh watermelon, finely diced

¼  cup fresh radish, finely diced

¼ cup red onion, finely diced

¼ cup cup fresh cucumber, finely diced

4 mint leaves, finely sliced

1 tablespoon Lime juice

3 tablespoons Extra Virgin Olive Oil

Toss all the vegetables in a small bowl. Season with olive oil, salt and lime juice. Set aside.

Bass

12 oz wild striped bass

¼ cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice.

Remove skin of bass and slice into 2×1 inch pieces. Place in small bowl and cover with orange and lime juice. Place in refrigerator and let “cook” in the juice for at least 2 hours (and up to 4 hours).

Avocado Purée

1 avocado—peeled and stone removed

1 Tablespoon lime juice

½ small jalapeno pepper with seeds

1 Tablespoon olive oil

2 Teaspoons water

Combine all the ingredients in a blender, and process until smooth. Season with salt and pepper. Set aside.

Watermelon Ginger Juice

½ lb watermelon, cubed

1.5 oz peeled ginger

1 teaspoon sugar, or to taste

1 tablespoon plus 1 teaspoon lime juice

1/3 of a Thai chili

Purée all the ingredients in blender and strain through a fine chinoise. Taste and adjust acidity, if necessary. Set aside.

Assembly

Assemble the salad by placing your rectangle of watermelon on the plate and then arranging the bass on top. Place a teaspoon of diced vegetable salad on top of fish. Using a small spoon, add a dollop of avocado purée to each plate. Finish by pouring watermelon ginger juice around plate.