Dusky Kabeljou Ceviche
The light curing process retains all the fresh flavour and keeps the dish light.
- Serves: 20 |
- Yields: 4 |
- Difficulty: easy
- Prep Time : 50 mins |
- Cook Time : 0 mins
10 limes, juiced
3 tsp (15 ml) salt
1 red serrano chilli (or green), thinly sliced (retain seeds)
1 shallot, finely diced
6 sprigs fresh coriander, thinly sliced
4 Tbsp (30 ml) Soy sauce
40 g carrot, fine julienne (keep in ice water)
30 g red radish (or mixed), fine julienne (keep in ice water)
40 g red onion, thinly sliced (keep in ice water)
10 g red radish (or mixed), thinly sliced into rounds (keep in ice water)
1 yellow corn, cooked on the grill, slice the corn off the kob
60 g (¼) ripe avocado, skin removed and diced
Kewpie mayonnaise (Japanese mayonnaise)
crisp sweet potato chips
¼ Nori seaweed sheet, cut into 4 squares
4 g fresh coriander, picked (keep in ice water)
2 g white sesame seeds, toasted
2 g black sesame seeds
Place the ingredients into a small bowl and leave to infuse for 30 minutes – strain and keep cool.
Place the kabeljou into a small bowl and pour some of the curing liquid over the fish, allow to cure for 2 minutes (any longer than 5 minutes will cook the fish).
Remove the fish from the curing liquid and set aside until ready to serve. Reserve the curing liquid.
Remove the fresh salad ingredients from the ice water and place on paper towel to dry.
Lightly dress all of the fresh ingredients with the remaining curing liquid.
Arrange the kabeljou on a plate or in a bowl and add some of the curing liquid to fresh.
Assemble the fresh salad ingredients and corn on top of the kabeljou in an attractive way.
Finish the plate with kewpie mayonnaise dotted around the plate or dish. Add the sweet potato crisps, seaweed, coriander and sesame seeds, and serve immediately.