1 Lb. Small Filet of Black Bass, cleaned and diced
1 Cup Orange Juice
1 Cup Lemon Juice
1 Cup Lime Juice
½ Cup Cilantro Leaves
2 Ripe Tomatoes, quartered, seeded, julienne
1 Bermuda Onion
1 Jalapeño Pepper, julienne
4 Segments Orange, for garnish
4 Segments Lime, for garnish
4 Segments Lemon, for garnish
To Prepare:
Mix the orange, lemon and lime juices in a large bowl. Reserve half
for the final preparation. Combine the remaining half with the diced
black bass. Cover bowl and refrigerate overnight.
The next day, combine the cilantro, tomato, onion and jalapeño
pepper in a mixing bowl.
Remove the black bass from the refrigerator and strain it,
discarding all the marinating juices.
In a separate bowl, combine the black bass with the cilantro,
tomato, onion, jalapeño pepper mixture. Add the remaining 1 1/2 cup
of juices.
Arrange the Seviche in four equal portions on salad plates. Garnish
each with 1 section of a lemon, a lime and an orange.
