Ceviche of fish and almond cream by Cyril Lignac

Method

1. 1

   Safe preparation of raw fish

2. 2

   Start by checking that the fish is very fresh, as it will be served raw. If possible, use a white fish or dorad that has been frozen as recommended for food safety and then thawed in the refrigerator. Work on a clean board with a clean knife. Remove any edges and skin if necessary, then cut the fish into small regular dice of about 1 cm. Place them in a bowl, film and immediately keep cool during the rest of the preparation.

3. 3

   Toasting and soaking of the almond base

4. 4

   If your white almonds are not already toasted, brown them very lightly for a few minutes in a dry stove or in a hot oven, without burning them, to develop their fragrance. Then let them cool down. Cut the slice of toasted or rassis bread into pieces, then place it in a bowl with a little water taken from the 40 cl provided. Let the bread soften for a few moments so that it blends more easily and gives a soft and velvety texture to the almond cream.

5. 5

   Mixing almond cream

6. 6

   Pour into the blender the toasted almonds, softened bread, the rest of the water, olive oil, sherry vinegar and some fine salt. Mix long until you get a smooth, smooth and creamy preparation, close to a white gaspacho. Stop the mixer once or twice to scrape the walls with a spatula and homogenize the set. Taste, then adjust seasoning if necessary with some salt. The texture must remain fresh, light and well bound, without marked pieces.

7. 7

   Cooling of almond gaspacho

8. 8

   Transfer the almond cream into a clean bowl, then cover it before placing it in the refrigerator. This rest time is important to cool it well, refine its texture and allow flavors to mix. The ideal is to keep it cool until the dressage. If it thickens a little while relaxing, you can relax it with a very small amount of cold water at the time of service. Serve it well fresh to contrast with the tenderness of the fish and the freshness of the fillings.

9. 9

   Preparation of lemon, grapes and deer

10. 10

    Rinse the lime, white grapes and deer. If you want a little fine zest on the lemon, then press it to collect the juice. Cut the grapes in half and remove the seeds if any. Remove the deer and keep some pretty plums for the finish. This topping brings freshness, crunch and a delicate vegetable note that balances the sweetness of the almond cream and the character of the raw fish.

11. 11

    Seasoning of ceviche

12. 12

    Take the fish out of the refrigerator at the last moment to keep it cold. Add a fillet of olive oil, part of the lime juice, some fleur de sel, a few turns of pepper, then part of the chiseled deer. Gently mix to avoid crushing fish dice. Then add the prepared grapes, possibly keeping some pieces for the top. The ceviche must remain shiny, fresh and not drowned in seasoning. Taste quickly and adjust sparingly.

13. 13

    Dressing in plates or bowls

14. 14

    First divide the cream with cold almond on hollow plates or serving bowls. Then place in the centre or on one side the seasoned ceviche of fish in a clean and generous manner. Add on some remaining grapes, chervil plums and possibly some lemon zest for a more fragrant finish. Finish with a light fillet of olive oil, a pinch of salt flower and a round of pepper. The contrast between cream white and fish freshness must be clearly visible.

15. 15

    Immediate recipe service

16. 16

    Serve this recipe immediately after dressing, as raw fish must stay very fresh and not wait at room temperature. Present the plates without delay to preserve the texture of the ceviche, the crunch of the grapes and the vivacity of the green lemon. If waiting, store the fish and almond cream separately in the refrigerator and then assemble at the very last moment. Make sure to maintain a strict hygiene of the work plan, hands and utensils throughout the preparation for a safe and pleasant tasting.

Nutrition

calories

343

fatContent

26.4

fiberContent

3

sugarContent

6

sodiumContent

0.7

proteinContent

12.7

carbohydrateContent

13.2

saturatedFatContent

3.2

Indicative values from the source, for the original recipe.

Reviews