Striped bass belly ceviche

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There’s a little strip of meat below the ribcage of a striped bass that’s a little different from the rest of the fish.  The belly is denser and firmer, and there’s only a little bit of it. When astute commenter Sean Bowen suggested ceviche when I wrote about my glut of striped bass, I put two and two together.

I used a recipe from Rick Bayless, and did it as written, except without the jicama. (Never could warm up to jicama.)  You can’t go wrong with Rick Bayless, and I wasn’t surprised when it was delicious.

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Comments

  1. I’ve only tried one of his recipes, and that was for carnitas, which you marinate in lime juice and salt, slow cook in two pounds of lard, and then deep fry in said lard for 30 minutes. IMHO, there’s no reason to do carnitas any other way. I might have to get one of his books. Any recommendations?

    • That sounds like Rick Bayless! Now that so many recipes are out there digitally, I find I seldom open cookbooks any more (just because I’m lazy, not because I think cookbooks are obsolete), so I can’t help you with a recommendation. But the guy sure can cook, so I figure anything he publishes is AOK.