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Striped Bass Ceviche with Avocado Mousse

Does anything say summer better than a bright, fresh, cool, crisp yummy ceviche?

This is a-list appetite food at its best… ceviche has the classiness of sashimi, but you don’t have to be a master sushi chef to make it. In fact, even though you start out with raw fish, the citrus juice  in the marinade technically “cook”s the fish. That’s crazy right? Ok, to really cook something you need heat, and I won’t get into the scientific mumbo jumbo, but the acid in citrus does similar things to raw fish that heat does. Anyhow, science isn’t what matters here… what really matters is that you will be LICKING the bowl after you try this.

And this dish does more than just taste good… fish like striped bass are high in protein and omega-3 fatty acids (just like hemp seeds), and those omega 3’s are super helpful for a strong functioning brain and body, inside and out. Some studies have shown that eating foods rich in omega 3’s can even make your skin look better.

And let’s not forget I’m serving this bright tangy ceviche on a creamy avocado basil mousse. Avocado, with all of its healthy fat and nutrient-rich goodness, is my favorite!! Love me some fresh avocado!

There’s always  a big wow-factor when I serve this dish, especially considering how easy it is to make. And you can have fun with your plating on this one! A simple ring mold, or even an empty soup can that has had both the top and bottom cut out, can help you stack this ceviche on top of a beautiful swoosh of mousse. If you don’t have a mold, you could also plate this in a martini glass for a fun presentation!

Get ready to impress your friends with this recipe, and put a smile on everyone’s face.

Serves 3

For the ceviche-

  • 1 lb.  striped bass
  • ¼  cup fresh orange juice
  • ½  cup fresh lime juice
  • ½  cup pineapple juice
  • 1 small jalapeño, finely diced
  • 1 small shallot, finely diced
  • 3 radishes, sliced thin
  • 1 tablsepoon avocado oil
  • Pinch of kosher salt

For the mousse-

  • 2 ripe Hass avocados
  • 2 limes, freshly squeezed
  • Large handful of fresh basil
  • Pinch of salt
  • Splash of water

Dice the fish and place the it in a bowl. Pour fresh orange juice and lime juice over the fish, and let the it “cook” in the fridge for 3 hours.

Mix pineapple juice, jalapeño, radish, shallot, oil, in a bowl and set aside in the fridge. 

Place all of the avocado  mousse ingredients in a blender, and blend until smooth.

When you are ready to plate your ceviche, dollop a large portion of the avocado mousse on the dish you’re serving the ceviche in, use a mold to form salad or place in a cocktail glass for a fancy fun look! Squeeze out fish liquid when ready to use, and avoid excess liquid. Layer the fish with the radish salad.Top with fresh baby basil leaves and serve with baked wontons or plantain chips!