Ceviche is a Peruvian seafood dish made out of diced cubes of raw fish. The fish is marinated in a lemon or lime juice mixture. The reaction of the citrus juices cures the fish protein and causes it to become opaque and firm while absorbing flavor.
Here, we’re trying to make something that isn’t authentic Ceviche but keeps true to what we feel is the essence of the dish.
Here, we’re trying to make something that isn’t authentic but keeps true to what we feel is the essence of the dish – a fresh explosion of tastes, sour and hot, and juicy that keeps you reaching for more.
For the fish, we used Hamachi because Uri unexpectedly found one at the market and had to buy it even though it was over 6 kilos and barely fit in the fridge. But cod or pollock or sea bream or bass will all work fine. Really, any white and firm fish will do. Just check your local market or fish market what’s in season and available.
Just check your local market or fish market what’s in season and available.
We don’t want to scare you, but you’ll find one strange ingredient: green almonds. They’re fuzzy light-green thingies filled with soft jelly-like skinless almonds. Green almonds have a smooth and delicately nutty flavor with a wholly different texture than fully mature almonds. When fresh, they can be eaten whole. They’re crunchy, tart, and refreshing. You can usually find them in the spring in Turkish supermarkets. Since they are super seasonal, you’ll have to substitute them for most of the year. That’s fine, though. You can use pistachios instead. It’ll still be delicious.
The kiwi-lime puree loses its color after about an hour. Don’t make it too far in advance if you want a bright green color, although it still tastes fantastic even after a day.
Just be brave and creative and play with different ingredients. We promise it will be delicious.
When amazing food meets amazing ceramics: We had the chance and privilege to collaborate with ceramics artist Jana Francke and use one of her plate prototypes for plating this dish. Jana creates the most amazing things with clay. Her plates and vases are so much more than just everyday objects. They almost seem organic or alienesque. Please check out her work and give her some love or even buy some ceramic pieces.
Ceviche With Kiwi And Green Almonds
- 120 g filet of a firm white fish We used Hiramasa which is great, but also cod or bass or bream will work well here, calculate about 40 g per person if it’s part of a larger meal, otherwise 60-70g
- Falky salt
- Zest and juice of 2 limes
- 2 Kiwis
- generous handful coriander leaves, stalks and roots are all welcome, plus some additional leaves for garnish
- 3 sprigs of mint leaves only
- 1 green chili or ½ if you like less heat
- ½ red chili sliced thin (optional)
- ½ avocado diced
- 2 small cucumbers halved and sliced
- 5 green almonds sliced thin (optional, can substitute with handful toasted pistachios)
- ½ small red onion sliced thin
- 1 dash distilled vinegar
- 1 dash neutral oil
- ½ tsp sugar
- Olive oil
- Start by pickling the onion, by mixing it with salt, oil, vinegar, and sugar. Bash it around a little bit and let it marinate for at least 15 minutes.
- Puree together the kiwi, green chili, zest and juice of 1 lime, salt, coriander, and mint. (You don’t want to do this step too far in advance as it will lose its bright green color over time).
- Slice the fish into ½ cm thick slices. Marinate the fish with flaky salt, zest and juice of 1 lime for about 15 minutes till it turns from translucent to mostly white. Add in the cucumber, avocado, red chili, pickled onion, and green almonds.
- Scoop a nice layer of the kiwi slush onto a slightly deep dish, place the fish mixture in the center, garnish with coriander leaves and a drizzle of olive oil.