Chilean Sea Bass Ceviche

 

Special thanks to our friends at Weber.com for permission to use this recipe in our 2024 World of Barbecue series.

Ingredients:

  • 1 Chilean sea bass fillet, boneless, skin-off, ~10½ oz
  • 1 red onion
  • 2 tablespoons fresh cilantro
  • 1 red bell pepper
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • olive oil
  • shrimp, no shell or tail, ~ 10 ½ oz shrimp, no shell or tail, ~ 10 ½ oz
  • 1 corn on the cob, husked corn on the cob, husked

Dressing:

  • 1 teaspoon fresh ginger, shredded
  • 4 lemons, juiced
  • 1 orange, juiced
  • ½ cup olive oil
  • 1 teaspoon kosher salt

INSTRUCTIONS:

  1. Prepare the grill for direct cooking over medium-high heat (450° to 500°F).
  2. Mix the dressing ingredients together in a small bowl.
  3. Place the chopped onion and cilantro into cold water.
  4. Brush the sea bass with half of the oil and season all over with half of the salt and pepper
  5. Toss the shrimp in the remaining oil, salt and pepper.
  6. Grill the sea bass, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once.
  7. Flip the corn and continue grilling until golden brown.
  8. Flip the shrimp and continue cooking until firm to the touch and opaque in color.
  9. Continue cooking the sea bass only on one side until it has reached an internal temperature of 125°F.
  10. Remove the sea bass from the grill.
  11. Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center.
  12. Rest the sea bass, corn, and shrimp at room temperature, indoors, for 5 minutes. As the sea bass and shrimp rest, the internal temperature will continue to rise.
  13. Cut the corn kernels off the cob.
  14. Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up.
  15. Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top.

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