A refreshing appetizer that requires zero cooking. Time to grab a Bite with Belkys. The Chef: Giancarlo ValeraThe Restaurant: Amazónico, MiamiThe Dish: Aguachile Ceviche Ingredients:3 oz sea bass, thinly sliced1 oz lime and lemon juice mix1/2 tsp onion salt or onion powder1 tsp salt1/4 red o nion, sliced1 tsp chopped cilantro1 tbsp cucumber small diced1 tsp fresno pepper diced 1 tsp serrano pepper slicedcherry tomatoesmicro cilantro for garnish Aguachile sauce:16 oz Citrus mix  (lemon and lime juice)3 oz white onions 1 oz celery celery      1 garlic clove garlic   1 jalapeno pepper (seeded)1/2 habanero pepper1 serrano pepper2.7 oz cucumber Method of Preparation: In a bowl, season the fish with onion salt, peppers, citrus mix, chopped cilantro, fresno pepper, cucumber, red onion and regular salt. For the Aguachile juice: Place all ingredients in a blender, blend all for 45 seconds, then strain into container. Add two ounces of juice into ceviche and mix well. Plate ceviche and garnish with serrano pepper, cherry tomatoes and micro cilantro. Amazónico800 Brickell Ave, Miami, FL 33131www.amazonicorestaurant.com(645) 222-2000 ...read more read less