“Sure, you could just serve up this Spicy Roasted Corn Barramundi Ceviche family-style in a bowl with some tortilla chips or something. But you can easily make this an elegant summer appetizer by piling it on some mashed avocado (I used a round cookie cutter to mold my avocado) and serving it with plantain chips.” Recipe and photos are courtesy of Chris Cockren of Shared Appetite.
Step 1 Combine diced barramundi and lime juice in a small glass bowl. Make sure all fish is submerged in lime juice. Cover and refrigerate for 30 minutes or longer, depending on doneness preference until fish is white and opaque (the lime juice will actually “cook” the fish). Don’t let it marinate in the lime juice for too long or else the fish will start to deteriorate.
Step 2 Remove from refrigerator and drain excess lime juice from the fish. In a medium mixing bowl, combine fish, roasted corn, red onion, serrano chiles, chives, and cilantro. Season with Kosher salt.
Step 3 Season mashed avocado with Kosher salt. Divide mashed avocado between 8 small plates or bowls. You can use a small round cookie cutter to “mold” your avocado if desired. Top mashed avocado with ceviche and serve with plantain chips. Devour immediately!
What Chris Had to Say About Australis Barramundi
You know what I think I like least about fish? The big turn-off of smelling dat funk. You know what I mean. The less than fresh fish smell.
But that’s why I’m so impressed with Australis Barramundi — The Sustainable Seabass. It’s not fishy. Like, at all.
And because it’s been flash frozen, this white fish is at optimal freshness… even if you live hundreds of miles from the ocean. Now that’s pretty amazing.
Bonus? Australis Barramundi is a sustainable, responsibly ocean-raised fish that’s free of hormones and additives. It even was the first-ever ocean-reared marine fish to receive the Monterey Bay Aquarium Seafood Watch®’s “Best Choice” rating. That’s actually pretty freaking cool.
Read about Chris’ first-time ceviche-making adventure here.
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