White Fish Ceviche
When is cooked fish not cooked? When it is ceviche. This amazing dish was a complete hit when I served it to my seafood loving friends, high praise indeed, they are a tough bunch to please when it comes to seafood. I have to say it is delish done this way. Just subtly cooked, without cooking. The perfect texture, a hit of heat with the creaminess of the avocado mousse and of course the crunch of a Sourdough Discard Cracker or two. If you were out of discard, or don't sourdough, by all means use a thinly sliced piece of very dry toast to serve.
I served these as an appetiser, and I do think the dish is best suited as that because the flavours are pretty full on and the idea of an amuse bouche or appetiser is to get you salivating and raring to go for what is to follow. We ate some the next day, but you really do need to eat it as close to it's date of making as possible in my opinion. The heat of the chillies just gets too strong and overpowers the other flavours.
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- 350 Grams blue spot emperor or other firm white fish fillets, cut into small cubes
- 1 Red Chillie(s) halved
- 3 spring onions, quartered
- 1 large Handful Fresh Mint
- 1 Bunch Fresh Coriander including stalks
- 1 Pinch Pink Salt Flakes BUY
- 50 Grams Fresh Lemon Juice
- 50 Grams Limes juice
- Sourdough crackers or thin toast to serve
- Balsamic Vinegar to serve
Dice fish into ½-1 cm cubes and place into a glass bowl.
Place chilli, spring onion, mint, coriander stems, salt, lemon and lime juice into the Thermomix bowl and blend 10 sec/speed 8.
Pour over fish and stir thoroughly. Cover and place into the fridge for approx 1 hour.
Add mint leaves, coriander leaves and stir through.
Serve Ceviche on crackers with savoury avocado mousse and just the tiniest drizzle of balsamic glaze.
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