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Seabass Ceviche

This recipe comes from Ricardo Zarate, a young Peruvian chef based in Los Angeles. Named "2011 Best New Chef in America" by the prestigious culinary magazine Food and Wine, Zarate is the chef-proprietor of two restaurants, Mo-chica and Picca, both specialising in Peruvian cuisine with a contemporary edge. Seabass Ceviche is served at Picca, Zarate's take on modern Peruvian cuisine served canteen-style.

Ricardo Zarate's Ceviche

For the ceviche sauce: 1/3 cup pure honey 4 garlic cloves 1/4 red onion 4 sticks of clean celery 1/8 lb fresh seabass 1 cup lime juice ½ cup coconut milk 1 tbs Aji amarillo paste For the ceviche: 1 lb fresh seabass, diced ½ red onion, sliced 1 tbs cilantro, sliced Red serrano chili (to taste) Salt and pepper (to taste) Notes: Aji amarillo paste is a yellow Peruvian chili paste that you can find in different Latin markets. You can substitute the serrano chili for either jalapeño or habanero chilis to taste. PICCA, 9575 West Pico Boulevard, Los Angeles, California, 90025. +1 (310) 277-1033 piccaperu.com   Text by Bambina Olivares Wise Photos and recipe courtesy of Ricardo Zarate