Seabass Ceviche
Freshly cut Seabass with the taste of heaven
Ingredients
Seabass marination
- 120gr Seabass cubes
- 100gr Lemon juice
- 30gr Olive oil
- 3gr Chopped Chives
- Salt TAT
- pepper and chili flakes TAT.
Green Oil
- 500gr Basil leaves
- 500gr Olive oil
- 500gr Corn oil
Truffle Lime Aioli
- 6pcs Egg yolks
- 500gr Corn oil
- 400gr Olive oil
- 10gr Red wine vinegar
- 40gr Lime juice
- 5gr Garlic microplaned
- 10gr Truffle oil
- 10gr Truffle paste
- Salt TAT
Dish Ingredients
- Jerusalem Artichoke Chips
- Red chili slice
- Baby spinach
- Frisee
How to make Seabass Ceviche
Prepare the ceviche following the recipe .
Prepare the green oil and the truffle lime aioli by following the recipe .
Fry the slices Jerusalem artichokes .
Slice the red chili.
Start plating .
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Tips & Tricks
Marinate the fish for 5 min only
FAQS
How do I properly prepare Seabass for ceviche?
To prepare Seabass for ceviche, start by cutting the fish into small, uniform cubes. Make sure to use fresh, high-quality Seabass to ensure the best flavor and texture. Marinate the fish in lemon juice for at least 15-20 minutes to 'cook' it in the acidity, which will give it a tender and flavorful finish.
What are some dietary alternatives for making Seabass ceviche?
If you're looking for dietary alternatives, you can substitute Seabass with other firm white fish like snapper or halibut. For a vegetarian option, consider using diced avocado or hearts of palm, which can mimic the texture of fish while soaking up the flavors of the marinade.
How should I store leftover Seabass ceviche?
Leftover Seabass ceviche should be stored in an airtight container in the refrigerator. It’s best consumed within 24 hours for optimal freshness. The acidity of the marinade will continue to 'cook' the fish, so be mindful that the texture may change slightly over time.
What can I pair with Seabass ceviche for a complete meal?
Seabass ceviche pairs wonderfully with light sides such as a fresh green salad, tortilla chips, or crispy Jerusalem artichoke chips. You can also serve it with a side of avocado or a refreshing mango salsa to complement the flavors.
Can I make the truffle lime aioli in advance for my ceviche?
Yes, you can prepare the truffle lime aioli in advance. Simply combine the ingredients and store it in an airtight container in the refrigerator for up to 3 days. This will allow the flavors to meld beautifully, enhancing your ceviche when served.
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North Terrace, Adelaide, South Australia, 5000
Australia