Black Bass Seviche With Guillermo

Directions

1. Preheat the broiler (or possibly use a small kitchen propane torch). Place the black bass fillet on the warm broiler for 1 to 2 min, only as long as it takes for the skin to get browned and bubbly. Remove the fillets from the broiler and wrap in plastic wrap. Freeze for about 30 min, or possibly till hard and somewhat stiff. Using a very sharp knife, cut on the bias into 1/2-inch slices. Arrange in a single layer in a shallow, nonreactive bowl or possibly platter.
2. In a small nonreactive bowl, whisk to combine the lime juice, soy sauce, salt, and sesame oil. Rub half of this marinade into the fish; cover, and chill for 1 hour.
3. Using a mandoline, cut long julienne strips of the chayote and place in a bowl of cool water till ready to use.
4. Using a sharp knife, cut the ginger into very fine julienne strips. Bring a small saucepan of water to a boil. Add in the ginger and cook 1 minute. Drain in a colander and rinse under cool water to stop the cooking.
5. Cut the scallions into thin julienne strips. Trim and seed the chiles, and cut into very thin julienne strips.
6. Combine the chayote, ginger, scallions, and chiles with the remaining marinade. Season with salt.
7. To serve, arrange sections of marinated black bass in a circle in the center of 4 plates. Place a small mound of the salad on top. Drizzle the fish with any remaining dressing, and serve immediately.
8. This recipe yields 4 servings.
9. Comments: When preparing seviche - a popular Latin American seafood appetizer - you aren't actually cooking the fish. In fact, there's almost no heat involved; instead, the citrus acids in the marinade transform the fish's texture and taste. Because it isn't "cooked," it's especially important to use only the freshest, best-quality fish available.