Ceviche (Which can be used as a starter / antipasti or secondi.)

Ceviche (Which can be used as a starter / antipasti or secondi.)
 
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by foietruffledisiac

 
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Ingredients

Ingredients
Method
 
  • *500g of black bream or sea bass fillets
  • *juice of 2 limes, 3 lemons, 1 orange
  • *1 small red onion, finely chopped
  • *1/2 to 1 red bird's eye chili pepper, or 2 - 3 piquillo peppers, or 1/2 to 3/4 fire roasted bell peppers marinated in chili oil, finely chopped
  • *1/2 to 1 teaspoon of soft brown sugar (this is to balance the flavour of the acid / citrus juices)
  • *pinch of salt (be careful not to overdue it with the citrus juices incorporated)
  • *fresh finely ground black pepper to taste
  • *1 to 2 tablespoons fresh coriander /cilantro, rough chopped
  • *slices of ripe avocado
  • *optional, mango if in season, very small dice
1. Skin the fillets and remove the pin bones.
2. Work over each piece with your fingers, making sure that it is completely boneless, skinless and completely free of the thickish membrane around the belly area.
3. Cut fish fillets into mediumish dice so that the texture of the fish can be felt while consuming.
4. Pass the citrus juice through a fine sieve to remove the fibres or you can leave the juicy bits in. Then combine it with the onion, red bird's eye chili (or piquillo pepper, or fire roasted bell pepper marinated in chili oil), brown sugar, salt, freshly ground, black pepper, and coriander in a ceramic dish or plastic tub (not a metal container).
5. Add the fish and mixed gently making sure that the fish is completely submerged in the liquid. Put in the fridge to marinate for a minimum of 1 hour, maximum of 12 hours; 3 to 4 hours is just about perfect. You'll see the fish flesh become opaque as the citrus juice cooks it.
6. Taste the ceviche and adjust the seasonings; you might feel the need for a little more chili, sugar, or salt. The flavour balancing act of this dish is of great importance.
7. From a ripe avocado cut elongated silces (from top of fruit to bottom)
8. The ceviche can be plated on on a dish with indentation / bowl. Put ceviche with all it's juices and aromatic flavourings over 2 to 3 slices of ripe avocado. Optional, sprinkle with very small dice of mango. Garnish with fresh coriander sprig / or coriander micro greens.

Ceviche (Which can be used as a starter / antipasti or secondi.)

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This recipe was uploaded by foietruffledisiac

 
 
This beautiful dish brings into light the quintessential FRESHNESS of fish! The citrus juices in this dish perform a delightful dance on the palate asking for more of the same or what is next to come. It's ideal accompanied with freshly made croustades (using baguette or other preference of bread), spring onion crackers / biscuits, or popcorn.
Scallop ceviche is AMAZING!!
This dish also works with, scallops, salmon (organic farmed or self caught), sea trout, turbot, brill , lemon sole, pollack, scad, gurnard.
Enjoy!!!!!

Method


1. Skin the fillets and remove the pin bones.
2. Work over each piece with your fingers, making sure that it is completely boneless, skinless and completely free of the thickish membrane around the belly area.
3. Cut fish fillets into mediumish dice so that the texture of the fish can be felt while consuming.
4. Pass the citrus juice through a fine sieve to remove the fibres or you can leave the juicy bits in. Then combine it with the onion, red bird's eye chili (or piquillo pepper, or fire roasted bell pepper marinated in chili oil), brown sugar, salt, freshly ground, black pepper, and coriander in a ceramic dish or plastic tub (not a metal container).
5. Add the fish and mixed gently making sure that the fish is completely submerged in the liquid. Put in the fridge to marinate for a minimum of 1 hour, maximum of 12 hours; 3 to 4 hours is just about perfect. You'll see the fish flesh become opaque as the citrus juice cooks it.
6. Taste the ceviche and adjust the seasonings; you might feel the need for a little more chili, sugar, or salt. The flavour balancing act of this dish is of great importance.
7. From a ripe avocado cut elongated silces (from top of fruit to bottom)
8. The ceviche can be plated on on a dish with indentation / bowl. Put ceviche with all it's juices and aromatic flavourings over 2 to 3 slices of ripe avocado. Optional, sprinkle with very small dice of mango. Garnish with fresh coriander sprig / or coriander micro greens.
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