Chef Charlie Foster at Woods Hill Table shared his Black Bass Ceviche with Green Garlic Leche de Tigre recipe.
Ingredients: For the Ceviche
3 pounds black bass filet, fresh and wild
1 teaspoon green garlic bulb (the white bottom), chopped
1 teaspoon green garlic tops (the green part), thinly sliced
1⁄4 inch section of jalapeño
4 limes, juiced
3 ice cubes
1 cup water
1 teaspoon salt
Ingredients: For the puffed rice
2 cups kosher salt
1⁄4 cup organic wild rice
Instructions: For the Ceviche and Leche de Tigre
1. After making sure no pin bones are left in the black bass filet, slice the belly and tail off the filet and reserve for the leche de tigre.
2. Slice the fish into 1⁄4-inch thick strips and set aside.
3. Place the belly and tail of the fish in a blender, along with the green garlic tops and bottoms, lime juice, ice, jalapeño, water, and salt to create leche de tigre.
4. Blend, on high, until leche de tigre mixture becomes smooth and is the consistency of milk. If too thick, add more ice, if too thin, add a little more fish.
5. Adjust seasoning with more lime juice, jalapeño or salt if needed.
Instructions: For the Puffed Rice
1. Heat the salt on high in a six-inch cast iron pan for five minutes, until the salt and the pan are both extremely hot.
2. Add rice, rapidly shaking the pan, and, when rice puffs up to the top, dump the contents into a colander or large-hole strainer and shake vigorously to separate the salt from the rice.
3. You should be left with browned but not burnt rice that resembles Rice Krispies.
1. About an hour before serving, take the slices of fish and toss in the leche de tigre. Refigerate.
2. Assemble a tray of spoons that are elevated by napkins to ensure that they sit flat.
3. Roll a slice of cured bass in each spoon, pour over a little leche de tigre and garnish with puffed rice, some thinly sliced green garlic tops and a very thin slice of jalapeño.
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