Is this Ceviche? Aguachile? Neither? Both? Try it, enjoy it, and don´t get triggered. Pleeease
Prep Time 30minutes
120gfilet of a firm white fishWe 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
Zest and juice of 2 limes
generous handful corianderleaves, stalks and roots are all welcome, plus some additional leaves for garnish
3sprigs of mintleaves only
1green chilior ½ if you like less heat
½red chilisliced thin (optional)
2small cucumbershalved and sliced
5green almondssliced thin (optional, can substitute with handful toasted pistachios)
½small red onionsliced thin
1dash distilled vinegar
1dash neutral 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.