bar one
bar two
bar three

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 Peak Fresh Produce pepper(s), red bell (diced)

INSTRUCTIONS

Combine all ingredient and refrigerate overnight.

Additional Notes: Lasts 1 week.