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

Ingredients

• 1 cup chiffonade cilantro leaves 
• 2  ears corn 
• 4  eggs 
• 4  jalapeño chiles peeled seeded chopped
• 1 cup juice of lemon 
• 1 cup juice of lime 
• 4 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 cup orange juice 
• 4 servings pepper sauce hot recommended: Cholula
• 2  bell peppers red peeled seeded chopped
• 1  onion red
• 4 servings salt and pepper 
• 24 ounces sea bass julienned
• 4 servings water 
• 2  bell peppers yellow peeled seeded chopped

Equipment

• bowl
• grill

Directions

1. In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion.
2. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
3. Preheat a grill.
4. Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
5. 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.
6. To serve, place the masa cakes on the plate and top with the sea bass ceviche.
7. Drizzle the top with the hot pepper sauce for added heat.