Recipe: Learn to Make Savory Mirabelle Black Bass Ceviche
By Harry Powers
Savor the last of summer with these delicious and refreshing flavors with Chef Fernando’s black bass ceviche from Mirabelle Restaurant & Tavern! No heat required. Happy Labor Day!
Mirabelle Black Bass Ceviche
Ingredients:
2 Black bass fillets, 4 ounces skinless
1 tbsp Fine diced jalapeño
1 Ripe tomato, seeded and cut into small dice
2 tbsp Sliced fresh mint leaves
Sea salt and pepper, to taste
4 tbsp Extra virgin olive oil
Juice of 1 lemon
Juice of 1 lime
4 slices Country bread toasted, quartered
Directions:
1. Dice the fillets into small dice and place in a bowl.
2. Add the remaining ingredients — tomatoes, jalapeños, mint, olive oil, lemon juice and lime juice — mixed together and finish with salt and pepper to taste.
3. Divide into 6 to 8 portions, serve with a toasted bread and enjoy!
To learn more about Mirabelle Restaurant, visit mirabelleatthreevillageinn.com.
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