Sea Bass Ceviche
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Ground coriander - 2.8 oz
- Fillet of Sturgeon - 9.9 oz
- Olive Oil - 4 fl oz
- Parsley - 8 pieces
- Baku Tomatoes - 4 pieces
- Garlic - 2 cloves
- New Potatoes - 8 pieces
- Aioli Sauce - 7.1 oz
- Gelatin - 0.4 oz
- Squid Ink Pasta - 0 oz
- Ocean salt - 0.5 oz
Step by Step guide
Step 1
Rub the fillet of Black Sea trout with a little salt and let it rest for a day. You only need a small amount of salt, about 5 grams.
Step 2
Boil the young potatoes until tender and peel them.
Step 3
For the aioli sauce, take 1 egg, add 2 cloves of garlic, and a tablespoon of boiled water — then blend with an immersion blender, gradually pouring in 300 ml of refined vegetable oil, until you achieve a thick and smooth consistency. You will need 200 grams for the dish; the rest can be used for other purposes. The sauce can be stored in the refrigerator for about three days.
Step 4
Add the soaked gelatin and a drop of cuttlefish ink to 200 grams of aioli, and mix well.
Step 5
Dip each potato into the gelatinous aioli one by one, then place them in the refrigerator for about five to ten minutes to allow the jelly to set.
Step 6
For the sauce, blend together cilantro, 40 ml of olive oil, and garlic.
Step 7
Cut the lightly salted trout into small cubes, add 80 ml of olive oil and the remaining salt, and mix well.
Step 8
Blanch the tomatoes and remove the skins, then cut them into quarters and remove the seeds. Place a little bit of cilantro sauce on each tomato boat, and top it with ceviche.
Step 9
On a plate, place a couple of sprigs of parsley (without leaves), then arrange four tomato cups filled with ceviche on top. Next to it, serve the potatoes with aioli.
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