Asian Style Ceviche

This is Colorado Proud's February recipe.  Fish isn't typically the first item that comes to mind when thinking of local food, but Colorado is home to 50+ fish farms.  Who knew?!

2 lb. Fresh Colorado Striped Bass

cleaned and cut into small cubes

1 Small Red Onion, julienned fine

1/2 Cup Broccoli Slaw, chopped fine

1/4 Cup Edamame, shelled and steamed

1/2 Cup Snap Peas, julienned fine

2 Tbsp. Sesame Oil

1/4 Cup Lime Juice

1/4 Cup Rice Wine

1/4 Cup Sweet Chili Sauce

2 Tbsp. Brown Sugar

2 Small Jalapeños, diced fine with seeds

3 Tsp. Fresh or Puree Ginger

2 Tbsp. Cilantro, chopped

1 Tbsp. Black Sesame Seeds

Sea Salt to Taste

Black Smoked Pepper to Taste

Chinese 5 Spice to Taste

In a mixing bowl, combine the sesame oil, lime juice, chili sauce, brown sugar,

jalapeños, ginger and cilantro. In a separate mixing bowl, combine the onion, slaw,

edamame and snap peas. Toss well to combine. Add the diced striped bass and

mix well to combine, be careful not to smash the fish while mixing. Add the wet

mixture to the fish/slaw and gently fold the mixture together, season to taste with

the 5 spice, salt and pepper. Refrigerate for about 2 hours prior to eating. Prior to

serving, adjust the seasoning as needed. Garnish with black sesame seeds and

shaved green onion if desired. Great served in wonton cups or with wonton chips.