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fish ceviche, fried corn, pepper, coriander |

Salted

Ceviche, cooked with acidity, a classic revisited.

Note

Blue marlin can be replaced by another fish of your choice (e.g. tuna, salmon, sea bream...).

Ingredients

Recipe for 12 tapas

Ceviche

360 Gr

Blue marlin

25 Ml

Yuzu juice

25 Ml

Lime juice

25 Ml

Orange juice

20 Gr

Honey

30 Ml

Olive oil

1 Unit(s)

Jalapeno pepper

1 Bunch(es)

Fresh cilantro

Fried corn

12 Unit(s)

Baby corn

50 Gr

Flour

100 Gr

Ice water

1 Advanced knife

Baking powder

Preparation time: 45 min

Preheat your friteuse at 380 °F

Ceviche

Prep

Finely chop the coriander. Cut the fish in small dice.

Process

In a bowl, whisk the yuzu, orange and lime juices. Add the salt, the pepper and the honey to taste. Mix to combine, add the finely chopped chilli, half the coriander and the diced fish. Add the oil and mix. Cover with cling film and let marinate for at least 30 minutes.
Fried corn

In a bowl, whisk vigorously the flour, the cold water, the baking powder and some salt to taste. Keep it in the fridge.

Put the corn in the flour, shake the excess and put in your tempura mix and fry immediately. Serve as a side to your ceviche that you drained to remove the excess moisture. Sprinkle the leftover coriander.