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Fish ceviche


4

limes

1

lemon

20 grams

mirin

30 grams

sesame oil

4 grams

salt

1

lemongrass

20 grams

ginger

1

shallot

1

lime leaf


Fish fillet cut in small cubes

Cut the limes in half and juice them for 100 grams of lime juice. Now cut the lemon in half and juice it for 40 grams of juice. Also add the mirin, the sesame oil and the salt. Then cut the lemongrass fine and add it to the bowl. Now do the same with the ginger. Then cut the shallot in half, clean it and slice it in thin slices. Add it to the bowl together with the lime leaf. Mix this very well before letting it marinade overnight in your fridge. Then next day you can pass the marinade through a fine sieve and use a spoon or ladle to press every drop out, so you don’t waste anything.


Then cover your cut fish with the marinade and gently mix it. I use seabass filet. Let it cook for 20 minutes before draining the liquid. The sourness of the marinde will cook the fish, so no heat is needed. After that drain the liquid and season the fish with flaky salt. It's best to marinade the fish as late as possible and serve it straight away. But you could marinade it a couple hours beforehand and season it with flaky salt just before serving it.





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