Sashimi-Grade Farmed Bass Ceviche with Grapefruit and Serrano Chiles

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1/2 pound sashimi-grade bass, cut into 1/4″ by 10″ strips
4 Tbsp. fresh-squeezed orange juice
2 Tbsp. fresh-squeezed lime juice
2 Tbsp. extra virgin olive oil
5 segments from a pink grapefruit, each cut into 4 pieces
1 Tbsp. serrano chiles, thin-sliced in rounds with seeds
3 Tbsp. marinated carrots, finely diced
1/2 tsp. sugar
kosher salt and freshly ground black pepper, to taste

Instructions:

Place the carrots in a bowl with 1/2 tsp. of sugar and let the mixture rest for 10 minutes. Rinse and drain the carrots, then combine all the ingredients in a non-reactive bowl and chill for 3 hours. Serve in a bowl over ice with chips.

Recipe from Randy Zweiban, chef of Nacional 27.