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Sea Bass Ceviche

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 4-6

Fresh Caribbean flavors combine in this appetizer or first course.

Sea Bass Ceviche

INGREDIENTS

  • 1 oz. tequila, gold
  • 1 pound Bay Winds Chilean Sea Bass
  • 3 Peak Fresh Produce Lemon(s) (juiced)
  • 1 Peak Fresh Produce Lime(s) (juiced)
  • 2 tsp. Peak Fresh Produce Cilantro
  • 1 Peak Fresh Produce Onion(s) (diced)
  • 1/2 cup Peak Fresh Produce Onion(s), green (chopped)
  • 2 mango(es) (diced)
  • 1/2 tsp. Peak Fresh Produce Garlic, clove(s)
  • 1 pepper(s), red bell (diced)

INSTRUCTIONS

Combine all ingredient and refrigerate overnight.

Additional Notes: Lasts 1 week.