Best Corn Marinade Recipes

Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade image

Provided by Food Network

Categories main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.
Preheat a grill.
Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
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.
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.