CEVICHE GARDEN
SE
RVES
4
This is my twist on a traditional Peruvian ceviche, a preparation of raw fish marinated in citrus juices and adorned with fresh herbs and avocado. This incredibly healthy, fresh dish is brimming with umami really shines in summer. What’s more, in South America, tiger milk, with its punchy mix of lime and fish juices, is a well-known hangover cure! INGREDIENTS 40g salted peanuts
For the avocado paste:
1 sweet potato, ±250/300g
1 tbsp. sunflower oil
4 avocado roses (see p.11)
1 red chilli pepper, seeds and all
200g fresh cod
1 red onion, finely chopped
Chilli flakes to taste
2 garlic cloves, peeled
1 small red onion, thinly sliced
1 avocado
Leaves from a small bunch of coriander
Sea salt and pepper
To garnish (optional): cress, edible flowers and coriander
For the tiger milk: 1 tbsp. grated ginger Juice of 3 limes, ±100ml Stalks from a small bunch of coriander, finely chopped
EQUIPMENT NEEDED Food processor
Sieve
METHOD 1 Run the red onion slices under cold water for a couple of minutes in a small sieve as this tones down its sharp flavor. Drain on kitchen paper.
6 Cut 4 avocado roses if you haven’t already.
2 In a pan over medium heat, sauté all the ingredients for the avocado paste except the avocado for ±15 minutes, until completely soft, browned and caramelized.
8 Meanwhile, cut the fish into small cubes and sprinkle with salt to help the cod absorb more flavor.
3 While this cooks, use the food processor to grind the peanuts into a coarse crumble, then remove and wipe down the food processor. 4 Put the avocado paste ingredients (including the avocado) in the food processor and combine them together until smooth. Season to taste. 5 Peel the sweet potato and cut it into thin slices. Using the same pan as in step 1, cook for ±5 minutes until soft then set aside.
7 Mix the ingredients for the tiger milk in a small bowl and let it rest.
9 Use a sieve to remove the bits from the tiger milk, then add in the cod and let it marinate for ±2 minutes. 10 Dividing it equally, arrange the sweet potato ‘carpaccio style’ over the 4 plates. Follow by spooning over the cod, tiger milk, soaked red onions and avocado paste. Sprinkle with the peanut crumble, chilli flakes and, if using, decorate with cress, edible flowers and/or coriander.
DINNER
43
