Wild California sea bass ceviche recipe

Ingredients

• 1½ cups (12 ounces) whole milk
• 1 tablespoon unflavored powdered gelatin
• 1 cup fresh or thawed frozen corn kernels
• 1 medium lime juice
• Kosher salt and ground white pepper

• 8 ounces fresh wild California sea bass, or other fresh white fish
• ½ large navel orange, peeled and sliced into segments
• 1 medium lime, peeled and sliced into segments
• ½ cup diced mango
• 2 tablespoons minced red onion
• 1 tablespoon chopped cilantro
• 1 teaspoon minced fresh chile guero (yellow hot chile), or jalapeño
• 1 medium lime juice
• 2 tablespoons (1 ounce) extra-virgin olive oil

• 1 cup (8 ounces) club soda or seltzer water, chilled
• 1 ounce (about 1 large) egg yolk, chilled
• 1 teaspoon baking powder
• ½ cup unbleached all-purpose flour
• ¼ cup cornstarch
• Kosher salt and ground white pepper
• Grapeseed, canola, or vegetable oil for deep frying
• 2 ounces enoki mushrooms, separated at their root ends into 4 bundles
• Small cilantro leaves or blossoms, or small shiso leaves

To Prepare the Panna Cotta
1. Pour about 2 tablespoons of the milk into a ramekin and sprinkle the gelatin over it. Let the mixture stand several minutes.
2. In a blender, puree the rest of the milk with the corn. Strain the liquid through a fine-mesh sieve, pushing on the solids to release as much of the corn’s flavor and juice as you can.
3. Warm the corn liquid with the lime juice in a medium saucepan over medium heat. When heated through, stir in the gelatin mixture and bring just to a simmer, then immediately remove from the heat. Season with salt and pepper.
4. Pour the warm panna cotta into 4 clear 8-ounce glasses or bowls, filling them just about halfway full. Chill covered in the refrigerator until lightly set, about 1 hour.
To Prepare the Ceviche
5. Gently combine all the ingredients in a medium bowl.
To Prepare the Enoki Mushrooms
6. In a medium bowl, whisk together the club soda and eggs.
7. Whisk in the baking powder, flour, cornstarch, a big pinch of kosher salt, and a little white pepper.
8. Warm a small saucepan with about 2 inches of oil to 325°F–330°F. Dunk the mushrooms into the batter and fry until crisp and just lightly colored, less than 1 minute. Drain on paper towels.
Putting It All Together
9. Using a slotted spoon, spoon equal portions of ceviche over the panna cotta.
10. Top each serving with a bundle of fried enoki sticking upward and a few leaves or blossoms. Serve right away.