Ingredients

• 24 ounces sea bass, julienned
• 1 cup lime juice
• 1 cup lemon juice
• 1 cup orange juice
• 1 red onion, julienne
• 1 cup chiffonade cilantro leaves
• 4 jalapeno chiles, roasted, peeled, seeded, and chopped
• 2 red bell peppers, roasted, peeled, seeded, and chopped
• 2 yellow bell peppers, roasted, peeled, seeded, and chopped
• 2 ears corn, roasted and removed from the cob
• Salt and pepper
• Hot pepper sauce, (recommended: Cholula)
• 4 cups masa harina
• 4 eggs
• Water, to bind

Instructions

1. In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
2. Preheat a grill.
3. Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
4. To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
5. To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.