FIOLA MIAMI’S SEA BASS CEVICHE

Serves 4–5

Leche de Tigre

• 3/4 cup freshly squeezed lemon juice
• 3/4 cup freshly squeezed lime juice
• 1/2  cup diced celery
• 1/4  cup cilantro stems
• 3/4 cup plus 1 tablespoon fish fumet
• 1/4 cup minced shallots
• 2 teaspoons minced garlic
• 1/4 cup chopped fresh ginger
• 1/4 cup plus 2 tablespoons branzino fillet or any white fish, skinned and diced
• 1 tablespoon plus 1 teaspoon lemongrass
• 2 teaspoons fresh Calabrian or Fresno chili 
• 1 cup plus 2 teaspoons ice water
• 3 teaspoons kosher salt
• 1 teaspoons granulated sugar
• 1/4 cup Hass avocado

PREPARATION: Puree all ingredients in a blender until smooth and creamy. Strain through fine mesh strainer. Refrigerate until ready to use.

READ MORE ABOUT CHEF TRABOCCHI AND FIOLA MIAMI.

Sea Bass and Plating

• 5 fresh branzino fillets, skin and bones removed
• 2 cups fresh corn kernels cut from the cob 
• 1/2 medium red onion, sliced thin on mandolin 
• 2 cups leche de tigre
• Freshly chopped cilantro, as needed
• 1 cup crispy fried chickpeas (for garnish)
• Fresh whole cilantro leaves (for garnish)

PREPARATION: Add all ingredients except chickpeas to a large bowl and mix together well. Adjust seasoning to taste. Sprinkle fried chickpeas over the top, and garnish with cilantro leaves. Serve immediately or refrigerate until ready to eat.