Ceviche With Kiwi And Green Almonds
Is this Ceviche? Here, we're trying to make something that isn't authentic but keeps true to what we feel is the essence of the dish.
Servings 4
Ingredients
- 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
- salt
- 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
Instructions
- 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.