Bass Ceviche with Fresh Corn

Ceviche is one of the best things to do with fresh fish, and this fish had been caught about an hour before we made the ceviche. I threw in a little fresh corn because it's so delicious right now. It was great and easy and has such a bright, fresh taste. (Made a similar version last year, too.)

Ingredients:

1 large piece of striped bass (or another firm white fish like mahi mahi) cut into small pieces

Juice of several limes

1/2 a red onion, finely chopped

1/2-1 Serrano pepper (to taste)

1 ear of corn, cut off the cob

Directions:

Mix everything together in a medium bowl and season with salt. Cover it closely with Saran Wrap and put in the fridge for at least 30-45 minutes. Serve with toasts or tortilla chips. 

Chez Wong, Lima

Chez Wong is an amazing restaurant in Lima. If anyone is going to Lima, or knows someone who is, make a reservation here! You'll have to speak Spanish and make the res about a month in advance. It's in the middle of no where in Lima at an unmarked door. The decor is very simple - mostly clips about the chef, Javier Wong. He is so cool. He comes out in his hat and just starts to filet flounder after flounder and making fresh ceviche. 

Striped Bass Ceviche

Another bass recipe! Ceviche. I love making ceviche, and this one is very easy. It's perfect with super fresh fish (other thick, white fish will work well too, like mahi mahi). 

Ingredients:

1 1/2" thick striped bass fillet, diced

Mahi Mahi, grilled and ceviche, with christophine and zucchini

All the restaurants in St. Barts have some sort of mahi mahi on the list, but the prices are usually pretty high. I heard about the fish market in town and went in to get my own mahi mahi. (The fish market is right at the entrance to Gustavia and is open from 5am to noon.) The grocery stores on the island have great food and are very reasonably priced, and I love to cook, so dinners at home are just as fun, and tasty, as dinners out.

The piece of fish I got was enormous, so I decided to grill most of it but also make an appetizer of mahi mahi ceviche. I had a side of christophine (a local squash) and grilled zucchini. (All finished with some awesome coconut ice cream!) Recipes below!

Ceviche Recipe
Ingredients:
Mahi Mahi, cut into small, bite sized cubes
Juice of several limes
Cilantro, chopped up
Red onion, thinly sliced and a little chopped
1 serrano pepper

Directions:
Put the mahi mahi in a bowl and pour enough lime juice to just cover the fish. Salt lightly and refrigerate for 50 minutes.
Drain most of the lime juice and add the remaining ingredients. Salt to taste and refrigerate for at least 20 minutes and up to 2 hours. Serve plain or with thin toasts.

Grilled Mahi Mahi with Mango Salsa Recipe
Ingredients:
One filet of mahi mahi, lightly salted
half a mango, chopped into small cubes
half a red bell pepper, chopped into small cubes
1/4 red onion, chopped
1 clove garlic, chopped
1 serrano pepper (more or less to taste), chopped
1 lime
cilantro, chopped

Directions:
To make the salsa, mix the mango, red bell pepper, onion, garlic, serrano pepper, and cilantro. Add salt and lime to taste.
Heat a grill to high and grill fish on both sides until opaque. Cut into smaller filets and serve topped with mango salsa. (Also great to accompany with a little piment sauce.)

Christophine Recipe
Ingredients:
 3 Christophines, peeled and chopped into 1 inch pieces
1/2 cup milk + water
butter

Directions:
Put the christophine in a pot and add milk. Add water until just covered and bring to a boil. Simmer until they are fork tender. Drain and return to pot. Mash with a potato masher and heat gently to evaporate some of the water. Add butter and salt to taste.

Grilled Zucchini Recipe
Ingredients:
4 zucchinis, cut in half lengthwise 
olive oil
4 garlic cloves, crushed
salt

Directions:
Toss the zucchini with oil, salt, and garlic. Let sit at least half an hour. Grill until tender.