by Fabio Trabocchi | December 6, 2019

Grove Stand Recipe: Whip up a Seabass Ceviche

Try this light-yet-lavish recipe from Fiola Miami's Chef Fabio Trabocchi

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Fiola Miami Seabass Ceviche
Fiola Miami Seabass Ceviche; Photography by Marcel Boldu

FIOLA MIAMI’S SEABASS CEVICHE

Serves 4–5

Leche de Tigre

  • 3/4 cup freshly squeezed lemon juice
  • 3/4 cup freshly squeezed lime juice
  • 1/2  cup diced celery
  • 1/4  cup cilantro stems
  • 3/4 cup plus 1 tablespoon fish fumet
  • 1/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/4 cup chopped fresh ginger
  • 1/4 cup plus 2 tablespoons branzino fillet or any white fish, skinned and diced
  • 1 tablespoon plus 1 teaspoon lemongrass
  • 2 teaspoons fresh Calabrian or Fresno chili 
  • 1 cup plus 2 teaspoons ice water
  • 3 teaspoons kosher salt
  • 1 teaspoons granulated sugar
  • 1/4 cup Hass avocado

PREPARATION: Puree all ingredients in a blender until smooth and creamy. Strain through fine mesh strainer. Refrigerate until ready to use.


READ MORE ABOUT CHEF TRABOCCHI AND FIOLA MIAMI.

Sea Bass and Plating

  • 5 fresh branzino fillets, skin and bones removed
  • 2 cups fresh corn kernels cut from the cob 
  • 1/2 medium red onion, sliced thin on mandolin 
  • 2 cups leche de tigre
  • Freshly chopped cilantro, as needed
  • 1 cup crispy fried chickpeas (for garnish)
  • Fresh whole cilantro leaves (for garnish)

PREPARATION: Add all ingredients except chickpeas to a large bowl and mix together well. Adjust seasoning to taste. Sprinkle fried chickpeas over the top, and garnish with cilantro leaves. Serve immediately or refrigerate until ready to eat.