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This South American inspired
appetizer is the ultimate cool! The sea bass actually cooks while
it is being marinated. The crisp, clean flavors with plenty of
spice, are perfect when presented in chilled Andy Boy Romaine
leaves.
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Ingredients:
1 Andy Boy romaine heart
2 lbs sea bass
3 C lemon juice
2 jalapeño peppers seeded and chopped
1 yellow onion sliced
2 garlic cloves minced
1 small bunch cilantro chopped
2 hass avocados
6 roma tomatoes skinned, seeded and small diced
2 T olive oil
Salt and freshly ground black pepper
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Directions:
| 1. |
Clean and cut sea bass in 1”
cubes. |
| 2. |
In a mixing bowl mix lemon juice, onions,
garlic, olive oil, and jalapeño peppers. Add the fish
to the lemon juice mix, cover with plastic wrap and refrigerate
at least 24 hours until “cooked”, making sure to
stir every 6 hours. |
| 3. |
Separate Andy Boy romaine heart, saving
the big leaves to do the wraps and slice the smaller ones. |
| 4. |
Dice avocados just before serving. |
| 5. |
About 10 minutes before serving add tomatoes,
avocados, cilantro and season with salt and pepper. |
| 6. |
Form the cups placing some of the sliced
lettuce on the bottom and then the ceviche on top. Fold up the
bottom and sides to wrap. Garnish with whole cilantro leaves. |
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Serves 6 |
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