This recipe for Spicy Roasted Corn Barramundi Ceviche was created in partnership with Australis Barramundi. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
Do I enjoy fish? Yes, most times. But it’s not something that I grew up with in the kitchen, and I blame my dad for that. He makes my 5-year old niece look like a food connoisseur, and she only eats like 5 things. The man is food stubborn. And since he was so picky, that meant my mom was limited when it came time to cooking dinner.
So that has translated to me not cooking with it nearly enough at home. But you know what. This Roasted Corn Barramundi Ceviche might have just changed my mind. Scratch that, it did. Definitely.
It’s epically easy. Legit tasty. And such a refined summer appetizer that’s fancy enough for a backyard dinner party or casual enough to eat on a lazy Sunday while floating on this giant swan float. No joke, I just bought it. I almost fainted trying to blow it up, but it was completely worth it. My pool is now complete.
But that’s why I’m so impressed with Australis Barramundi — The Sustainable Seabass®. It’s not fishy. Like, at all.
And because it’s been flash frozen, this white fish is at optimal freshness… even if you live hundreds of miles from the ocean. Now that’s pretty amazing.
Bonus? Australis Barramundi is a sustainable, responsibly ocean-raised fish that’s free of hormones and additives. It even was the first-ever ocean-reared marine fish to receive the Monterey Bay Aquarium SeafoodWatch®’s “Best Choice” rating. That’s actually pretty freaking cool.
But… nailed it.
It ends up, ceviche is totally easy to pull off and will make you look like a culinary boss. Just marinate the fish in some lime juice (the acid in the lime will actually “cook” the fish), fancy it up with some bold flavors, and BOOM. Instant party in yo’ mouth. AND no need to turn on your oven!
Sure, you could just serve up this Spicy Roasted Corn Barramundi Ceviche family-style in a bowl with some tortilla chips or something. But you can easily make this an elegant summer appetizer by piling it on some mashed avocado (I used a round cookie cutter to mold my avocado) and serving it with plantain chips.
- 1 pound Australis Barramundi, skin removed and ½" diced
- ½ cup lime juice
- 2 ears corn kernels, roasted
- ⅓ cup finely diced red onion
- 2 serrano chiles, thinly sliced
- 2 tablespoons chopped chives
- 1 to 3 tablespoons chopped cilantro, to taste
- 4 avocados, mashed
- Kosher salt
- Plantain Chips
- Combine diced Barramundi and lime juice in a small glass bowl. Make sure all fish is submerged in lime juice. Cover and refrigerate for 30 minutes or longer, depending on doneness preference* and until fish is white and opaque (the lime juice will actually "cook" the fish). Don't let it marinate in the lime juice for too long or else the fish will start to deteriorate.
- Remove from refrigerator and drain excess lime juice from the fish. In a medium mixing bowl, combine fish, roasted corn, red onion, serrano chiles, chives, and cilantro. Season with Kosher salt.
- Season mashed avocado with Kosher salt. Divide mashed avocado between 8 small plates or bowls. You can use a small round cookie cutter to "mold" your avocado if desired. Top mashed avocado with ceviche and serve with plantain chips. Devour immediately
Spicy Roasted Corn Barramundi Ceviche
This is a sponsored post written by me on behalf of Australis Barramundi.