~Striped Bass Ceviche~
Passion Fruit, Persimmon, Lime
Red Onion, Chile, Cilantro, Radish Sprouts
H Mart’s seafood department is exceptional. I couldn’t pass up the beautiful striped bass sashimi and if I had more time, I would have waited for the yellowfin tuna that was about to be filleted.
Their produce department is fabulous too, showcasing the best of California fields plus esoteric fruits and vegetables found only in Asian markets. Not sure how the fuyu persimmons would be used, but several ended up in my basket just the same.
Inspiration for this vibrant ceviche comes from both my garden and my new favorite Korean supermarket. In the yard is a tree full of Persian limes while wrinkled passion fruits harvested days earlier are sitting on the counter.
The super-fresh striped bass will become ceviche, with a quick 10 minute lime marinade to preserve its pristine qualities. Paired with sweet-tart passion fruit and honeyed persimmon…a refreshing, clean, snappy recipe takes shape…
Striped Bass Ceviche, Passion Fruit, Persimmon Recipe
- striped bass, sliced sashimi style, very cold
- lime juice, fresh squeezed
- red onion, very thinly sliced
- fuyu persimmon, small dice
- thai chili peppers (red and green), thinly sliced
- passion fruit, seeds and flesh
- cilantro, chopped
- radish sprouts, snipped
Squeeze lime juice into a bowl, enough to cover all the fish. Add a few ice cubes. Then add red onion, striped bass, persimmon, chiles, and salt. Mix gently and let marinate for 10 minutes. Remove the ice cubes.
Place a few striped bass slices on a plate. Ladle some of the lime marinade (Peruvians call this delicious elixir leche de tigre) over the fish. Surround with onion, persimmon, and chiles. Spoon passion fruit around the perimeter. Place a few more slices of fish in the center, striped bass is the star, after all. Garnish with cilantro and radish sprouts. Serve immediately.
Passion fruit lets you know when it is ready to harvest. It simply falls off the vine. I bring the fallen fruit into the house, give it a quick rinse, and let it sit in the fruit basket at room temperature until it shrivels. The pulp becomes sweeter as it ripens. When deep purple and shriveled, it is ready to slice open across the equator and reveal its impossibly sweet-tart tropical flavors.
Serve striped bass ceviche with a fork and spoon. A fork for the fish and accompaniments, a spoon to enjoy the remaining leche de tigre.