Black Bass Geviche and Chayote Mibasol Salad

Ingredients

Sea bass fillets 1 Pound , with skin on and pinbones removed (Black Variety)
Fresh lime juice 1/2 Cup (8 tbs)
Soy sauce 2 Tablespoon
Salt 1 Pinch
Japanese toasted sesame oil 2 Teaspoon
Ginger sections 2 Inch , peeled and cut into julienne strips (1 Section, Fresh Ones)
Whole mirasol chili 1 (Use Fresh)
Chayote squash 1/4 , with large seed cut out, and cut into julienne strips (Unpeeled)
Scallions 2 , cut into julienne strips (Green Part Only)

Directions

Preheat the broiler (or use a small kitchen blowtorch).

Place the sea bass fillet under the hot broiler for 1 to 2 minutes, only as long as it takes for the skin to get browned and bubbly.

Remove the fillets from the broiler and wrap in plastic wrap.

Freeze for about 30 minutes, or until firm.

Using a sharp knife, cut on the bias into 1/2-inch slices.

Arrange in a single layer in a shallow, nonreactive bowl or platter.

In a small bowl, whisk together the lime juice, soy sauce, salt, and sesame oil.

Rub half of this marinade onto the fish, cover, and refrigerate for 30 minutes.

Bring a small saucepan of water to a boil.

Add the ginger and cook 1 minute.

Drain in a colander and rinse under cold water to stop the cooking.

Cut off the top of the chile.

Scoop out the seeds and surrounding white membrane and discard.

Open up the chile so that it lies flat and trim it into an even rectangle.

Cut the chile into very thin julienne strips.

Combine the ginger, chile, chayote, and scallions with the remaining marinade.

To serve, arrange sections of marinated sea bass in a circle in the center of 4 serving plates.

Place a small mound of the salad on top.

Drizzle the fish with any remaining dressing and

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4