WSVN — Fresh seafood is front and center at a hot new Miami restaurant. That's what's on the menu tonight as we grab a Bite with Belkys.

The Chef: Ilde Ferre
The Restaurant: Coya in downtown Miami
The Dish: Ceviche Classico

Fresh Snapper- or any local white fish- skin off medium dice- 3 ounces per serving
1 tbs. boiled sweet potato, diced
1 tsp. Cancha
1 tbs. Cochlo
1 tbs. red onion, sliced thin
1 tsp. cilantro, chiffonade
*Fish Stock
4 cups fish stock
1/2 cup fish trimmings
3 tsp. maldon sea salt
2 tbs. white onions
2 tbs. gram celery
3 tsp. ginger
2 1/2 tsp. coriander
1 cup lime juice, or to taste
** In a blender add two cups fish stock and all ingredients except coriander for 45 seconds.  Add the remaining fish stock and coriander and blend another 10 seconds. Add lime juice to taste.

Method of Preparation:
– Cut yellowtail snapper or other white fish into bite-sized pieces and in a chilled bowl add sea salt red fresno chili peppers and cilantro and mix well.

– Next- add fresh lime juice. Make sure and cover the fish completely. The citrus acid in the lime juice is what cooks the fish.

– When the fish becomes opaque, add two tablespoons of fish stock which you can buy or make yourself.

To Plate:
– Serve the Ceviche chilled in a bowl over ice. Garnish with Cancha and Choclo corn and sweet potato. Top it off with sliced red onions and micro cilantro.

Serving suggestion: Pisco Royal Cocktail

Serves: 2

999 Brickell Avenue
Miami, Florida 33131

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